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Recipe

Ingredients

2	medium eggplants
1/4 cup	olive oil
2 medium	onions, thinly sliced
3 cloves	garlic, minced
2 medium	tomatoes, diced
1	green bell pepper, sliced
2 tablespoons	chopped fresh parsley
1 teaspoon	sugar
—	salt to taste
—	black pepper to taste
1/2 cup	water

Instructions

1. 1 Preheat the oven to 350°F (175°C).
2. 2 Peel strips off the eggplants to create a striped pattern, then cut them in half lengthwise.
3. 3 Heat olive oil in a large pan over medium heat.
4. 4 Fry the eggplants until lightly browned on all sides, then remove and set aside.
5. 5 In the same pan, add onions and sauté until translucent.
6. 6 Add garlic and cook for another minute until fragrant.
7. 7 Stir in tomatoes, green bell pepper, parsley, sugar, salt, and black pepper.
8. 8 Cook the mixture for about 5 minutes until the vegetables are softened.
9. 9 Place the eggplants in a baking dish and stuff them with the vegetable mixture.
10. 10 Pour water into the baking dish and cover with foil.
11. 11 Bake in the preheated oven for 30 minutes until the eggplants are tender.
12. 12 Allow to cool to room temperature before serving.