İmam Bayıldı (Stuffed Aubergines in Olive Oil)

Directions

1. Peel the aubergines in stripes and cut a lengthwise slit in each. Soak in salted water for 20 minutes to draw out bitterness, then pat dry.
2. Turn the aubergines in half the olive oil until soft all over, then transfer to a baking dish.
3. In the remaining oil, soften the onion slowly without browning (10 minutes).
4. Add the garlic, chopped tomato and pepper; cook for 5 minutes. Stir in the sugar, salt and parsley.
5. Open the slit in each aubergine and fill generously with the mixture; top each with a slice of tomato.
6. Pour the hot water into the dish and bake at 180°C for 35-40 minutes.
7. Serve warm or fully cooled — never hot.