Eggplant stuffed with tomato and garlic - Iman Bayeldi Recipe

• 2 large eggplant
• 1-2 diced green pepper
• 2 yellow onions diced
• 4 clove garlic - smashed and finely chopped
• 1/4 cup fresh parsley chopped
• 1 16 oz can diced stewed tomatoes
• 1 16 oz can tomato sauce
• olive oil for baste and sautA
• salt, pepper
• cayenne to taste (maybe 1/4 - 1/2 tsp)
• allspice (optional - I used maybe 1 tsp)
• dry basil - 1 tsp

1. Cut eggplant lengthwise into 8 wedges
2. Salt and let stand for 30 mins, wipe dry with paper towel
3. Split eggplant wedges down the middle and brush lightly with olive oil
4. place in lightly oiled pan or baking sheet.
5. Bake at 450 until light brown.
6. Remove from oven, open splits to form a pocket in the eggplant
7. Filling:
8. in a large skillet (I use an old aluminum electric fry pan;))
9. sautA onion, garlic, bell pepper in olive oil until soft/onions are translucent
10. add tomatoes, seasonings and cook for 5 more minutes
11. Spoon filling into eggplant wedges (boats) and cover with tomato sauce
12. Bake in over at 350 for 30 mins.
13. The dish can be served hot or chilled (or room temp).
14. When my family ate it cold
15. we squeezed lemon over it.

eggplant, green pepper, yellow onions, parsley, tomatoes, tomato sauce, olive oil, salt, cayenne, allspice, basil

Taken from cookeatshare.com/recipes/eggplant-stuffed-with-tomato-and-garlic-iman-bayeldi-1442 (may not work)