Baked Eggplant

Baked Eggplant

Metric Ingredient Imperial 300 ml olive oil 1 1/4 cup 500 g onions, thinly sliced 1 lb 6 garlic cloves, thinly sliced 6 250 ml ripe tomatoes, chopped 1 cup - pinch of sugar - 5 ml salt 1 tsp 30 ml fresh parsley, chopped 2 tbsp 30 ml fresh basil, chopped 2 tbsp 2 eggplants 2 1 juice of lemon 1 - water -

Heat 4 tablespoons (60 ml) oil over high heat in large skillet. Stir in onions and garlic, reduce heat and cook until soft but not brown. Add tomatoes, raise heat until mixture boils, then reduce and simmer for 5 minutes. Add sugar, salt and herbs. Cut eggplants in half lengthwise. Place in large ovenproof dish, cut side up. Spoon onion and tomato mixture on top. Sprinkle with lemon juice and pour over the remaining oil. Add enough water just to cover the topping, then cover the dish, put in preheated 325 F (160 C) oven. Bake for 1 to 2 hours or until soft. Check frequently during cooking time, pressing down or adding more water if necessary. Serves 4

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