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This classic olive oil dish from traditional Aegean cuisine is made by stuffing long eggplants with a filling of sautéed onion, garlic, tomato, and parsley, then cooking them in olive oil over low heat. Serve at room temperature or chilled.
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per serving
Trim the stems from the eggplants. Make a lengthwise cut in each eggplant, leaving the bottom intact so that one side remains open. Sprinkle 2 teaspoons of salt over all sides of the eggplants and let stand for 30 minutes. Then rinse with cold water and pat dry with paper towels.
Place half the olive oil (100 ml) in a wide, deep pot. Heat over medium heat. Add the thinly sliced onions and sauté until soft and golden, about 10 minutes.
Add the sliced garlic and sauté for 1 minute. Add the tomato paste and sauté for 1 minute more. Then add the diced tomatoes, green pepper rings, half the chopped parsley, salt, and sugar. Cook until the tomatoes soften and form a sauce, about 8 minutes.
Remove the filling from the heat. Stuff the filling evenly into the open side of each eggplant. Arrange the stuffed eggplants side by side, snugly, in the pot.
Drizzle the remaining olive oil (100 ml) and water over the eggplants. Cover the pot with a lid. Cook over low heat for about 40–45 minutes, until the eggplants are completely tender. Gently shake the pot occasionally during cooking; do not stir.
Remove the pot from the heat and let it rest, covered, until it reaches room temperature. Sprinkle the remaining parsley over the top. Serve at room temperature or chilled in the refrigerator.
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