Imam Bayildi - cooking recipe

Ingredients

4 medium aubergines (eggplants)
3 tablespoons olive oil
1 onion, finely chopped
2 garlic, cloves crushed
1 green pepper (capsicum)
1 red pepper (capsicum)
parsley, good handful chopped
3 large tomatoes, blanched, skinned and coarsely chopped
1/2 teaspoon ground cinnamon
black pepper
salt
1/2 - 1 teaspoon sugar
1/2 lemon, juice of

Preparation

Heat oven to 190\u00b0C/375\u00b0F/Gas 5.
Slice each aubergine in half lengthwise.
Scoop out the flesh from the aubergines and chop.
Blanch the aubergine shells in boiling water for 2 minutes then drain upside down.
Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
Add crushed garlic and fry for 2 minutes.
Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
Add lemon juice and sugar to taste.
Arrange the aubergine boats in a baking dish and fill each one with the filling.
Cover the dish with aluminum foil.
Bake in the oven for about 25 minutes.