Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

8 sm japanese eggplant
1/2 c oil
3 md onions,peeled and in thin
1 strips
2 md tomatoes,diced
2 md green peppers,in thin
1 strips
1 sm red hot pepper,minced
2 T parsley,chopped
5 cl garlic,minced
1 ,sp
2 T olive oil
1 1/2 c stock (or broth)
1 1/2 T lemon juice,(1/2 lemon)
1 t sugar

Oven at 350F (175C).

Grease a large baking pan.

Rinse and dry eggplant. Slit eggplant lengthwise submarine-
sandwich-style. Heat oil and cook eggplant over high heat until skins
blister on all sides, about 2 min. Drain.

In the same oil, add onions, half the tomatoes, green peppers, hot
pepper, parsley, garlic, salt, and pepper. Cook until onions are just
tender.

Put eggplant on baking pan and stuff with vegetable mixture. Drizzle
olive oil over and top with rest of tomatoes. Pour broth around.
Sprinkle juice and sugar over eggplant. Cover with a cover or foil
and bake until very soft, 40-60 min.

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