Dried Eggplant and Pepper Dolma

Preparation

1. Place the eggplants and peppers in a large pan with water, bring to a boil and cook for 10 mins,
2. Remove from heat, let them sit for 10 mins, drain and rinse with cold water,
3. Sauté the finely chopped onions in olive oil until tender,
4. Add the tomato and pepper pastes and stir for 1-2 mins,
5. Rinse the rice with hot water,
6. Add the rice to the pan and stir for 2 mins,
7. Add the salt, spices and 1 cup of water,
8. Cook on medium heat until the rice absorbs all the water, remove from heat, add 1 tablespoon of pomegranate molasses and stir well,
9. Stuff 3/4 of the eggplants with the rice mixture and place them in the separate pan,
10. Put 2 cups of water and the rest of the pomegranate molasses into the pan that you cooked the rice in, stir well, and pour this over the stuffed eggplants,
11. Put the lid on and cook on low heat until the rice is softened and fully cooked.