İmam Bayıldı

Ingredients

• •5 medium eggplants
• •3 medium onions
• •3 large tomatoes, peeled and chopped
• •3 green peppers, chopped
• •3 cloves garlic
• •1/2 cup olive oil
• •1 sugar cube
• •1/2 bunch parsley

Preparation

1. 1

   Peel the eggplants in stripes and slit them lengthwise, leaving 2 cm at each end. Soak in salted water half an hour.

2. 2

   Heat oil in a pan. Squeeze out the eggplants and fry them. Remove and arrange in a wide pot.

3. 3

   In the remaining oil, first soften the onions, then add tomato, salt, sugar and peppers. Cook 15 minutes over low heat. Off the heat, add chopped parsley.

4. 4

   Fill the eggplants evenly through the slit. Add 1.5 cups water plus the filling's juices and cook over low heat. Serve cold.