Preparation :
Place the rice in hot water and allow to stand until the water cools down. Wash the rice several times and drain. Put olive oil, chopped onions and salt into a pan and saute over moderate heat until the color of the onions changes. Add the rice and pine nuts and continue to saute while constantly stirring. Add 1/2 glass of water, the tomato-peeled and slices with the seed scopped out, currants, allspice, chopped mint and dill. Stir one or two times and close the lid of the pan, cook for 15 minutes and sprinkle with sugar while removing from heat. While preparing the filling, cut off the stalks and tops of the eggplants to form a lid and remove all seeds. Place in salted water for half an hour in order to drwain away bitter water, wash several times afterwards. Stuff the eggplants, replace the lids and line up in a wide pan. Add water, olive oil and salt, close the lid of the pan and cook over moderate heat for 50 minutes. Remove from heat, place on a serving plate and serve after they have cooled down.