İmam Bayıldı ( Stuffed Eggplant With Peppers & Onions)

• 6 eggplant
• 2-3 tablespoons vegetable oil
• 3 onions(chopped)
• 4 pieces garlic (minced)
• 2 red bell peppers
• 2 yellow bell peppers
• 1 tablespoon olive oil
• 1 tomato (diced)
• 1 teaspoon sugar
• 1/4 bunch parsley
• mint leaves
• 4-5 tablespoons evoo
• salt&pepper

1. Wash the eggplants. Peel them lengthwise, leaving strips. Leave the stems but cut the skin but not all the way thru . You should have enough space to stuff them
2. Pierce them with a fork to let the heat in.
3. In the same pan add olive oil, onions and salt and saute until the onions are transparent. Add minced garlic, diced tomato, tomato paste, sliced peppers ,sugar, black pepper and mix well.
4. Put a lid on and cook for 10 minutes on low heat. Add chopped parsley.
5. Stuff the eggplants carefully. Add 1 - 1/2 glass of water and cook for 30-45 minutes on low heat until the eggplants are soft.
6. Place the eggplants on a serving dish. Add fresh mint leaves. Drizzle a generous amount of evoo on top and serve warm.

eggplant, vegetable oil, garlic, red bell peppers, yellow bell peppers, olive oil, tomato, sugar, parsley, mint, evoo, saltamppepper

Taken from food52.com/recipes/71451-imam-bayildi-stuffed-eggplant-with-peppers-onions (may not work)