Eggplant (Imam Bayeldi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
2 firm eggplants, sliced crosswise 1/4 C olive oil 2 onions, thinly sliced
2 bell peppers, sliced into rings 3 cloves garlic, sliced 1/2 (6 oz) can tomato paste
1 (14 oz) can Italian style stewed tomatoes 1/2 C water 1 T brown sugar
1/2 bunch parsley, finely chopped



1 Salt eggplant and let set an hour, squeeze and drain juice out. Brush with olive oil and broil until soft on both sides. Meanwhile saute onions, peppers and garlic in olive oil until softened. Add parsley, tomato paste, stewed tomatoes, water, salt and pepper to taste. Add brown sugar last. Cook for 15 to 20 minutes. In 9x13" pan, layer eggplant, then vegetables, repeat until all are used. Bake 325 F for about 45 minutes. Cool. May be served at room temperature or cold.

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