Imam Bayildi Serving Size - 4 Prepared By - Sally & Steve Recipe Rating
			4 small globe eggplants salt 1/2 cup olive oil, plus olive oil for sprinkling 2 cups very thinly sliced onion 12 cloves garlic, cut into slivers or finely minced 3 or 4 tomatoes, peeled and chopped pinch of sugar 1/2 cup chopped fresh flat-leaf (Italian) parsley 1 cup hot water
			Peel the eggplants lengthwise in a striped pattern. Cut in half lengthwise, then rub the cut sides with salt. Let rest for 30 minutes. Rinse with water and squeeze dry. In a large saute pan over medium heat, warm 1/4 cup of the oil. Add the eggplant and fry, turning, until soft, about 5 minutes, adding more oil as needed. Transfer the eggplant halves to a baking dish in which they will fit in a single layer. Preheat an oven to 350°F For the filling, warm the remaining 1/4 cup oil in the saute pan over low heat. Add the onion and garlic and saute until very soft, 12-15 minutes; do not brown. Add the tomatoes and cook for 5 minutes. Add the sugar and parsley and simmer for 5 minutes longer. Remove from the heat. Taste and adjust the seasoning. Cut a slit in the cut side of each eggplant half but do not cut all the way through. Push the cavities open and fill each with an equal amount of the onion mixture. Sprinkle generously with oil. Add the hot water to the pan, cover with aluminum foil, and bake until eggplants are very tender, 30-50 minutes. Check the eggplant midway thtough baking and add a little water to the dish if it has dried out. The finished dish should have justa few tablespoons of liquid. Transfer to a platter. Serve at room temperature or cover and refrigerate for 1-2 days; bring to room temperature before serving.