Dairy-Free Imam Bayildi (Stuffed Eggplant)

Instructions

1. 1Preheat oven to 175°C.
2. 2Cut the eggplants lengthwise in half. Score the flesh in a crosshatch pattern, being careful not to cut through the skin.
3. 3Brush the eggplant halves with 2 tablespoons of olive oil and season with salt and pepper. Place cut-side up on a baking sheet and bake for 30 minutes, or until softened.
4. 4While the eggplant is baking, heat the remaining olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
5. 5Add minced garlic and chopped bell pepper and cook for another 3 minutes.
6. 6Stir in diced tomatoes, chopped parsley, sugar, salt, and pepper. Simmer for 15 minutes, or until the sauce has thickened slightly.
7. 7Remove the eggplant from the oven. Use a spoon to scoop out some of the flesh, creating a well in the center of each half. Add the scooped-out eggplant to the tomato mixture.
8. 8Spoon the tomato mixture into the eggplant halves.
9. 9Return the eggplant to the baking sheet and bake for another 15 minutes, or until heated through.
10. 10Serve warm or at room temperature.

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