Halal Turkish Eggplant and Tomato Stew (Imam Bayildi)

• 4 medium eggplants
• 2 large onions, sliced
• 4-5 tomatoes, chopped
• 6 garlic cloves, sliced
• 1/2 cup fresh parsley, chopped
• 1 tsp sugar optional, salt, black pepper
• 1/2 cup olive oil

1. 1Peel eggplants in stripes and halve lengthwise. Fry or brush with oil and bake until soft.
2. 2In a pan, sauté onions and garlic in olive oil until golden. Add tomatoes, parsley, salt and pepper. Cook down.
3. 3Place eggplants in a baking dish. Top with tomato-onion mixture.
4. 4Bake covered at 375°F (190°C) for 30-40 min. Serve at room temperature.

Nutrition values are estimates.