Eggplant Supreme

TURKISH VEGETARIAN COOKING

VEGETABLE STEWS

EGGPLANT SUPREME (Imam Bayıldı)

3 medium Italian eggplants
3 small onions
10 cloves of garlic
3 long peppers
3 medium tomatoes
1 cup olive oil or corn oil
1 1/2 tsps. salt
2 tsps. granulated sugar
1 tsp. black pepper
1 cup chopped parsley
1/2 cup water

Peel eggplants zebra-like and make an incision lengthwise. Place them side by side in a shallow pan. Cut the onions south and north pole, tomatoes into narrow wedges, garlic into halves, and peppers into small rings. Add all the rest of the ingredients except oil and water and stuff this mixture into the incisions of the eggplants. Pour the olive oil all over, add the water and simmer until onions and peppers are soft.

If you want to transfer the eggplants onto a serving dish, be careful not to break up the eggplants.

Serve at room temperature.

Serves 3.