Eggplant Casserole - cooking recipe

Ingredients

6 to 9 small eggplants (Japanese or other)
1 can whole tomatoes (chopped with juice)
1 large onion, sliced
3 to 4 cloves garlic, chopped
1/4 c. parsley flakes
1/4 tsp. cinnamon
salt and pepper to taste
1/2 c. olive oil

Preparation

Slice eggplant in
half
lengthwise
and
sprinkle well with salt.
Let stand for about\tan hour.
In a skillet over a medium flame, put in oil
and
brown
the\tonion,\tgarlic\tand parsley flakes.
Add tomatoes and rest of ingredients; continue cooking for about
10 to 15 minutes.
Add a little water if needed to keep juicy.
Remove skillet from heat.