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Gently fry the eggplants, cut side down, in oil for 5 minutes, drain and place in a shallow ovenproof dish.
In the same pan, gently fry the onions, garlic and green pepper, adding extra oil if necessary. Cook about 10 minutes. Add tomatoes, sugar, ground coriander and pepper and cook 5 minutes. Stir in the chopped coriander or parsley.
Spoon the onion mixture over eggplants. Bake 30-35 minutes at 375 degrees. Serve chilled with crusty bread.
4 Servings
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