Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Japanese eggplants
1/2 c Olive oil
2 c Finely chopped onions
6 lg Garlic cloves, sliced
1 c Ripe tomatoes, diced
1/2 c Freshly chopped parsley
1/4 ts Salt
1 ts Sugar
Water

Cut off stem of eggplants , using a vegetable peeler, peel stripes
off the skin. Fry eggplants in 3 tb olive oil over medium heat,
turning frequently till they are golden brown. Drain well. Slit
eggplants open along one side, but don't slit all the way through.

Add remaining oil into skillet, saute onion garlic till they are
limp. Add tomato saute a further 2 minutes. Add parsley, salt
sugar. Remove from heat. Fill eggplant to heaping. Make sauce up
to 1/4 cup by adding more water if necessary. Pour into pan. Cover
cook over very low heat for 45 minutes to 1 hour. Add more hot
water during cooking if necessary. Serve cold with lemon juice as
part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

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