1 large eggplant

5 tablespoons salt

1½ cups salad oil

2 large onions, chopped or sliced

4 cups rice

1 large can (1 pound 12 ounces) tomatoes

1 teaspoon dried dill weed

Peel the eggplant, cut it into finger lengths, sprinkle it with 2 tablespoons of the salt, and set it aside to "perspire" for 20 minutes or longer.

Pour ¾ cup of the salad oil into a large pot, heat, and sauté the onions until golden brown. Add the rice and sauté for 5 to 10 minutes until golden brown. Add the tomatoes, the remaining 3 tablespoons of salt, pepper, and enough water to just cover the rice. Cover and simmer gently until all the liquid has been absorbed (20 to 30 minutes) .

Blot the eggplant pieces with a paper towel. Heat the remaining ¾ cup salad oil and sauté the eggplant pieces until brown on both sides. Drain on paper towels. Fold the eggplant gently into the rice, sprinkle with the dill weed, cover with a lid wrapped in a dish towel, and steam for approximately 20 minutes over a low or medium-low heat.