Imam Bayildi Stuffed Eggplant

Wash the eggplants and peel them in stripes, leaving some skin on. Make a deep lengthwise slit in each eggplant, being careful not to cut all the way through. Sprinkle generously with salt and let them sit for 20 minutes to draw out bitterness. Rinse thoroughly under cold water and pat dry.

Heat about 1/4 cup of olive oil in a large pan over medium-high heat. Fry the eggplants, turning frequently, until they are golden brown and softened on all sides, about 5-7 minutes. Remove from pan and place on paper towels to drain excess oil. Preheat your oven to 350F (175C).

In the same pan, add another 2 tablespoons of olive oil. Add the chopped onions and cook over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and diced green bell pepper, cooking for another 3-4 minutes until slightly tender.

Stir in the diced tomatoes (or crushed tomatoes), sugar, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the fresh parsley and mint (if using).

Carefully open the slit in each eggplant and generously fill it with the prepared vegetable mixture. Arrange the stuffed eggplants snugly in a baking dish. Pour the 1/2 cup of water or vegetable broth into the bottom of the baking dish.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the eggplants are very tender and the flavors have melded. Remove the foil for the last 5-10 minutes if you prefer a slightly caramelized top. Serve warm or at room temperature.