Eggplant Pabucaki

• 2 Eggplant(globe)
• 1 onion
• 1 clove garlic
• 5-6 sun dried tomatoes( 1 fresh)
• 1-2 long green peppers
• 1 tablespoon tomato puree
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon nutmeg
• 1 bay leaf
• parsley
• Fresh kasar cheese( feta or mozarella)
• 1 fresh chilli
• salt&pepper

1. Cut them in two .Brush olive oil on top of a baking tray.Place eggplants skin side up. Poke holes and roast in the oven at 250 C until the flesh is soft. (30-45 minutes depending on the variety ) If you use long eggplants just poke and roast them.
2. Once they cool down, scoop out the flesh without damaging the skin. (cut lengthways for thin ones) .Cut the sun dried tomatoes in cubes.
3. In a pan put olive oil heat then add onions, mashed garlic, bayleaf and peppers. Stir until soft on low heat. Add sugar , salt and tomato puree and nutmeg.
4. Dice the roasted eggplant flesh and add them with the sun dried tomatoes and sautee for 2-5 minutes on low heat with lid on. Adjust seasoning and stuff the eggplants.
5. Place stuffed eggplants in an oven dish .Put grated fresh Kasar on top, drizzle some olive oil and bake in a preheated oven at 180 C for 15-20 minutes. Add chopped parsley on top and serve immediately while it is still hot. Bon Appetit

onion, clove garlic, tomatoes, long green peppers, tomato puree, olive oil, sugar, nutmeg, bay leaf, parsley, kaufar cheese, fresh chilli, saltamppepper

Taken from food52.com/recipes/67535-eggplant-pabucaki (may not work)