1/2 cup chicken livers and/or hearts, chopped fine
7 oz can of diced tomatoes
salt and pepper to taste
1/2 tbsp sumac
1/2 tbsp cumin powder
1/2 tsp hot chili powder
1 cup basmati rice
1 cup fresh parsley
2 1/2 cups chicken broth
4 baby stuffed eggplants (see below)
Prepare the baby eggplant as described in the other recipe.
Heat a heavy pan and melt the fat. Once hot add the onions, celery and bell pepper and cook until a little translucent. Add the garlic and pork and cook till pork is done. Add the liver and stir until cooked.
Add the tomatoes and sprinkle the salt, pepper and spices, and stir well. Add the rice and stir it evenly in the pan. Add the parsley in a single layer.
Nestle stuffed little eggplant into the pan add the broth. Bring to a boil, cover with a lid and lower to a gentle simmer for 15 minutes, or until the eggplants are tender and all the water is absorbed.
Remove the pan from the heat. Take the lid off, cover with a tea towel and put the lid back on to allow it to steam for about 10 minutes.