Stuffed eggplant (Imam Bayildi)

Ingredients

8 large long purple eggplants

1 large onion thin sliced and ¼

1 large head of garlic minced

1 can 12 oz skinless dished tomatoes do not drain

Note; in place of tomatoes use 2 tbsp tomato paste

4 tsp chopped parsley fresh if you have

One cup olive oil

Salt and pepper to taste

1 tsp basal

Prep

Cut a V shape wedge out of the eggplant length wise as if you making a canoe, on a large pot with water add 3 tbsp salt and submerge the eggplant for 15 min remove dig out most of the pulp and from the wedge, chop the pulp.

Heat up a Teflon frying pan and add the ingredients in this order all the olive oil get it hot.
Add onions get it same translucent.
Add parsley, basal and garlic add tomatoes with there own juices and let it reduce 10 too 15 min.
Add the eggplant pulp mix well and cook for 2 min turn off the heat.
Now place the emptied out eggplant in the glass pan and fill with the mix cover with the wedge.
Bake covered with a foil on a preheated oven for 15 min uncover and finish baking additional 15 min or so,