Title: Imam fainted
 Categories: Side dish, Turkish, Vegetables, Buffet
      Yield: 4 Servings
 
  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"