Wash, perforate egg plant skin with fork, bake in preheated oven at 400F degrees, one hour, cool. Leave stemcap on, cut skin loose at stem, peel skin, flatten eggplant meat with fork.

Cover 1/2 cup basmati rice with cup of water, pinch of turmeric, few drops of lemon grass oil, bring to boil, turn off, rest one hour. In wok, glaze diced 1/2 onion, Handfull of frozen peas, mix with red pepper sauce and cooked rice, stir fry in Tbs of lemon grass flavored olive oil till fragrant, scramble egg in center, mix.

Wash, slice tops of sweet peppers, remove seeds, stuff with rice mix.

Whip 2 farm eggs with parmesan cheese, 2 Tbs of water, mix flour with red pepper seeds, sweet paprika powder, chopped fresh mint leaves, cumin, dip eggplants in egg mix, then flourmix, then eggmix again. Heat lemon grass olive oil in cast iron skillet, fry eggplant three minutes each side, medium heat, serve with stuffed peppers. Enjoy.