Iman Bayildi

2 medium eggplants, seeded and halved lengthwise
salt
4 tbsp. olive oil
2 large onions, sliced thinly
2 garlic cloves, crushed
1 green pepper, seeded and sliced
14 oz can chopped tomatoes
¼ cup sugar
1 tsp. ground coriander
ground black pepper
2 tbsp. fresh coriander or parsley, chopped


Using a sharp knife, slash the flesh of the eggplants a few times. Sprinkle with salt and place in a colander to drain for about 30 minutes. Rinse well and pat dry.

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