4 small eggplants, washed and dried
1/8 cup olive oil or vegetable oil
2 onions, coarsely chopped
3 cloves garlic or 1 tsp. minced garlic
2 each green peppers
1/2 cup tomato paste
1/2 cup finely chopped parsley
Salt to taste
2 cups water, more or less as needed
1. Cut a 1-inch-deep slice from the stem down the length of the eggplants. Scoop out the insides, but leave a tiny bit around the sides. Sprinkle salt on the insides, and then turn them upside down for 1 hour to let them drain.
2. Heat oil in skillet over medium-high heat. Add eggplant pulp, onions, garlic, and peppers, mix well, and fry until onions are soft. Reduce heat to simmer, stir in tomatoes, tomato paste, and parsley. Add salt to taste, mix well, simmer for 5 minutes longer, and remove from heat.
3. Rinse eggplants to remove salt, dry them by touching with a towel, and place mext to each other in abaking pan. Fill each with eggplant mixture. Pour about 1 inch of water in baking pan with eggplants and bake in oven for 45 minutes or until eggplants are tender when poked with fork.
Each person will get a whole eggplant.
This dish is popular all over the Middle East, but it originated in Turkey.