Preheat oven to 400°F.

Spoon eggplant flesh out of each half of the eggplant, leaving a ¼ inch border in the skin. Take the flesh and dice it.

In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add eggplant, onion and garlic with ½ teaspoon salt and ¼ teaspoon black pepper. Sauté until eggplant is soft and cooked through and onions are translucent, about 7 minutes.

Remove vegetables, and add 1 more tablespoon olive oil. Add meat, water and spices and sauté until meat is cooked through, about 5 minutes.

Then add eggplant mixture back in, along with tomato sauce, raisins and chickpeas. Bring to a simmer and simmer for 5 minutes to meld flavors while stirring. Adjust with salt and pepper to taste.

Place scooped eggplant halves on a foil lined cookie sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a generous amount of salt and pepper. Bake for 10 minutes. Then stuff each one with ¼ of the meat mixture. And bake for another 20 minutes until eggplant is very tender.

Squeeze lemon over meat and garnish with pine nuts and mint. Serve warm!

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