Imam Bayildi

Ingredients

• 4 medium eggplants
• 3 onions, thinly sliced
• 4 cloves garlic, minced
• 3 tomatoes, diced
• 1 green pepper, chopped
• 1/2 cup olive oil
• 1 tsp sugar
• 1 tbsp tomato paste
• Fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. 1Peel eggplants in stripes, slit lengthwise, and salt generously; let sit 30 minutes then rinse and pat dry.
2. 2Fry the eggplants in olive oil until softened and lightly browned, then set aside.
3. 3In the same pan, sauté onions, garlic, and green pepper until soft.
4. 4Add tomatoes, tomato paste, sugar, salt, and pepper, and cook 10 minutes into a thick sauce.
5. 5Stuff the slit eggplants with the onion-tomato mixture and arrange in a baking dish.
6. 6Add a splash of water to the dish, cover, and bake at 350°F for 30-35 minutes until very tender.
7. 7Serve at room temperature garnished with parsley.

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