|
|
 Hosted By
Sally & Steve |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 |
|
|
|
|
1/2 cup chopped fresh flat-leaf (Italian) parsley |
|
|
|
|
|
|
|
|
 |
|
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.
|
|
|
|
|
|
|
|
|