Eggplant Imam Bayildi (Stuffed Eggplant)

Ingredients

• 2 large Eggplants
• 1/2 cup Olive oil
• 2 medium Onions
• 4 cloves Garlic
• 3 medium Tomatoes
• 1 medium Green bell pepper
• 1/4 cup Fresh parsley
• 1/4 cup Fresh mint
• 1 tsp Sugar
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Cut eggplants in half lengthwise. Score the flesh in a crisscross pattern and brush with olive oil. Sprinkle with salt and pepper.
3. 3Bake for 30 minutes, or until slightly softened.
4. 4While eggplants are baking, heat olive oil in a pan over medium heat.
5. 5Add chopped onions and garlic and sauté until softened.
6. 6Add diced tomatoes and green bell pepper. Cook for 10 minutes.
7. 7Stir in parsley, mint, sugar, salt, and pepper.
8. 8Remove eggplants from the oven and scoop out some of the flesh, leaving a 1/2 inch border. Add the scooped-out eggplant to the tomato mixture.
9. 9Stuff the eggplant halves with the tomato mixture.
10. 10Return to the oven and bake for 30 minutes, or until the eggplants are tender.

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