Imam Bayildi

• 4 medium aubergines (eggplants)
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic, cloves crushed
• 1 green pepper (capsicum)
• 1 red pepper (capsicum)
• parsley, good handful chopped
• 3 large tomatoes, blanched, skinned and coarsely chopped
• 1/2 teaspoon ground cinnamon
• black pepper
• salt
• 1/2 - 1 teaspoon sugar
• 1/2 lemon, juice of

1. Heat oven to 190u0b0C/375u0b0F/Gas 5.
2. Slice each aubergine in half lengthwise.
3. Scoop out the flesh from the aubergines and chop.
4. Blanch the aubergine shells in boiling water for 2 minutes then drain upside down.
5. Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
6. Add crushed garlic and fry for 2 minutes.
7. Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
8. Add lemon juice and sugar to taste.
9. Arrange the aubergine boats in a baking dish and fill each one with the filling.
10. Cover the dish with aluminum foil.
11. Bake in the oven for about 25 minutes.

aubergines, olive oil, onion, garlic, green pepper, red pepper, parsley, tomatoes, ground cinnamon, black pepper, salt, sugar, lemon

Taken from www.food.com/recipe/imam-bayildi-25537 (may not work)