Stuffed Eggplant

Ingredients

• 3 large eggplants
• 2 tomatoes, blanched, skin and seeds removed, and sliced thinly
• 1 onion, sliced thinly and separated into rings
• 1 garlic clove, finely minced
• 1 handful of chopped parsley
• lemon juice
• olive oil
• salt and pepper
• sugar

Directions

1. 1

   Filling:.

2. 2

   Brown the onions in olive oil.

3. 3

   Add the garlic and sliced tomatoes and fry until soft.

4. 4

   Add the parsley.

5. 5

   Add salt and pepper, to taste.

6. 6

   Eggplants:.

7. 7

   Cut each eggplant in half horizontally.

8. 8

   Using a metal scoop or a large soup spoon, scoop out the flesh to within about 3/4 inch to an inch (2.5 cm) of the skin. Discard the flesh.

9. 9

   Pour off any excess liquids from the fried vegetable mixture, then fill each.

10. 10

    eggplant shell with it.

11. 11

    Arrange the eggplant shells in a deep frying pan or dutch oven. Fill the pan.

12. 12

    with a combination of half olive oil/half water up to the height of the eggplant.

13. 13

    Sprinkle the eggplants with salt; drizzle with lemon juice; then sprinklesome sugar over all.

14. 14

    Bring to a boil, Cover, Reduce heat and simmer for 30 minutes.