past horizons 39 To prepare vegetables carefully cut the tops off the tomatoes and retain to use as lids. Scoop out the flesh and seeds and set aside in a bowl. Repeat with the capsicums, carefully removing and discarding white pith and seeds. If the eggplants ( aubergines) are the long thin type, cut lengthways and scrape out the insides keeping the skins intact. Put the flesh in with the set- aside tomato flesh. If the eggplants are globular, use small ones. Cut the tops off and set aside. Scoop out the flesh and set aside with the tomato flesh. Small eggplants should not need salting. The zucchini are treated in the same way. Peel potatoes, cut into wedges and set aside. In a large frying pan heat 150 ml of the oil and add the shallots. Cook for three minutes then stir in garlic, cinnamon, rice, tomato, eggplant and zucchini flesh. Add enough water to cover the mixture and simmer, covered, for 10 minutes until rice is tender and most of the liquid has been absorbed. Stir the parsley and mint into the rice filling. Taste and season as necessary with salt and pepper. Remove from the heat. Pre- heat oven to medium ( 180 degrees centigrade or 350 degrees Fahrenheit). Arrange the vegetable shells in large roasting pans. Stuff the vegetables with the rice mixture and replace the lids on the tomatoes and peppers and the halves to eggplants and zucchinis. Pour enough water into the pans to just cover the bases. Place the potato wedges into a plastic bag with one tablespoon of olive oil and shake until thoroughly coated. Place potatoes around and on top of the stuffed vegetables. Drizzle remaining olive oil over the vegetables and bake for 50- 60 minutes or until the vegetables are well cooked. Baste the vegetables with the pan juices several times during cooking but try not to disturb them as they may Quantities are for 30 people with the dish intended as the vegetable component of the main meal of the day. Triple the quantities if this is to be the entire meal. Ingredients 15 firm ripe medium- sized tomatoes 15 medium- sized green peppers ( capsicums) 15 small eggplants ( long and thin or globular) 15 zucchini 1 kilo potatoes ( 2.2 pounds) 500 ml ( 2 cups) olive oil 15 spring onions ( shallots), finely chopped 1 kilo long grain rice 8 cloves garlic 4 teaspoons ground cinnamon salt and pepper 1 large bunch chopped fresh parsley 1 large bunch chopped fresh mint METHOD This dish can be served hot or cold and is wonderful with warm, crusty bread.

past horizons40 What was your first archaeological experience? Back in high school. I spent a summer excavating at the Tel of Yavne- Yam. All it took was one summer, excavating by the beach with students from all over the world and I was hooked! What period of history interests you most? My main focus is actually in Pre- history: Early Neolithic: the beginning of agriculture, the onset of villages, of gods and religion. What country do you enjoy visiting and why? Anywhere new and interesting. I especially enjoy trekking and the outdoors, so any country that supplies beautiful sceneries will do. Top three essential items for travelling? Music, a warm fleece jacket and a good camera. What book are you reading right now? To be honest, I've just finished my MA thesis, so all I've been reading of late are articles… But I have a long list of ' must read'! What new skill would you like to learn? One of my dreams is to learn how to fix my own car! I want to buy an old army 4X4 and fix it up like new all by myself. Do you prefer survey or excavation? Surveys are always fun: seeing new areas and discovering new sites or spots no- one knew of. However, excavation is, in my opinion, much more fulfilling, especially when you get to see how much progress you've had at the end of a long season. What do you like most about the country you live in? I love the weather, almost always sunny and pleasant. I also love the fact that it is so small. You can drive across the whole country in about seven hours, but the scenery changes constantly from green mountains, to the sea- side, to the deserts of the Negev. What are the most important skills a good archaeologist should possess? A good eye and a lot of patience are the basic skills any good archaeologist needs, I think. Of course, luck never hurts. What is your current obsession? As I said before, I just finished my MA. I need a new obsession! What is the worst job you've done? Telemarketing. Horrible job! Do you think archaeology should be taught in schools? Of course. I think every child should be given the opportunity to study past cultures, as it will give them a new perspective on present- day life. I also think it's important to be familiar with one's cultural heritage. Knowing the past will get you a long way in the future! If you weren't an archaeologist, what would you do instead? Probably a veterinarian, or maybe a canyoneering and repelling instructor. But to be honest I can't see myself doing anything else. Being an archaeologist has been my dream since I was a kid. I love every minute of it. Michal Birkenfeld is a 28- year- old archaeologist from Jerusalem, Israel. She currently works and studies at the Institute of Archaeology at the Hebrew University of Jerusalem. She has recently finished her MA, focusing on GIS applications and the site of Kfar HaHoresh, where she has been excavating since 2002. She intends her PhD research to focus on Southern Levantine Early Neolithic.