2 med/small eggplant
3 plum tomatoes
1 large onion
2 cloves garlic
1 green bell pepper
1/2 cup plus 3 T chopped parsley
1 tsp sugar
2 bay leaves
Pre heat the oven to 200 C (400 F). Spray a pan with olive oil (I like to use coconut oil spray). Cut the Eggplant in half lengthwise. Then make a slit lengthwise down the flesh side of each eggplant (from about one inch from the top to one inch from the bottom). Don't cut too deep.
Brush the eggplant lightly with oil and then sprinkle with about 1/4 tsp of salt. Place the cut side down on a roasting pan and bake for 15 minutes.
For the stuffing:
Quarter then thinly slice onion. Finely chop garlic. Thinly slice one bell pepper quarter set that aside, dice the remaining pepper. Cut one tomato into 4 wedges (set them aside) then dice the remaining 2 tomatoes.
Heat up 1 T oil in a pan over medium high heat. Add the onion and garlic then stir for a minute. Add the diced bell peppers and diced tomtatoes, 1/2 parsely, sugar, bay leaves and 3/4 tsp salt. Cook stiring for 3 minutes. Turn off the fire and remove the bay leaves.
After the eggplant has baked take out of the oven turn them back over and use two spoons to open up the slit. Stuff the slits with the vegetable mixture pressing it down gently. Place a tomato wedge and evenly divide the sliced bell peppers on top of the middle of each half of eggplant.
Add 1/4 inch boiling water to the roasting pan. Place the eggplants in the roasting pan and drizzle 2 tsp oil. Bake them for another 30 minutes.
Once they are finished baking, let the eggplants cool for about 15 minutes. They are best served warm or cooled completely. Garnish them with the remaining 3 T parsley and if you want you can add a lemon wedge as well.
the stuffing itself is a great side dish and extras can be served by itself.