Imam Bayildi (Stuffed Eggplant)

Ingredients

• 2 large Eggplants
• 2 medium Onions
• 4 medium Tomatoes
• 4 cloves Garlic
• 1 medium Green bell pepper
• 0.25 cup Fresh parsley
• 0.5 cup Olive oil
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Cut the eggplants lengthwise, almost all the way through, creating a pocket.
3. 3In a pan, heat olive oil and sauté chopped onions until softened. Add minced garlic and chopped bell pepper and cook for another 2 minutes.
4. 4Add chopped tomatoes, parsley, sugar, salt, and pepper. Simmer for 10 minutes.
5. 5Stuff the eggplant pockets with the tomato mixture.
6. 6Place the stuffed eggplants in a baking dish and pour remaining olive oil over them.
7. 7Bake for 40 minutes, or until the eggplants are tender.
8. 8Serve warm or at room temperature.

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