Stuffed Eggplants with Chicken and Pine Nuts

Halve eggplant lengthwise and scoop out pulp. Cube eggplant pulp and sprinkle with lemon juice. Chop onions, garlic, chili pepper and parsley finely and cube bell pepper. Heat oil in pan and lightly sauté onion-garlic­-chili-parsley mixture. Add tomatoes, eggplant and bell pepper cubes and season with salt, pepper and oregano. Cover and cook for 5 minutes. Cube chicken breast and add to vegetables. Pour in half of the vegetable broth and bring to a quick boil. Fill eggplant halves with mixture. Roast pine nuts briefly and sprinkle over stuffed eggplant. Place eggplant in slightly greased casserole dish. Add remaining broth and bake at 390° for 15-20 minutes. Serve with brown rice, cooked per instructions.