Preparing : Cut stems of eggplants leaving 2 1/2 cm (1 inch) long part uncut. Pare in stripes. Brown lightly on all sides in olive oil (or just saute in a covered pan for 15 minutes until tender). Remove from pan. Reserve drippings. Arrange egg plants in a baking dish side by side. Split each lengthwise with a tablespoon leaving 2 1/2 cm (1 inch) space unsplit on both ends. Set aside. Cut onions in half. Slice into 1 1/2-2 mm thick slices. Add to drippings. Saute for 2-3 minutes or until tender, stirring occasionally. Dice tomatoes, reserving one. Stir in onions. Simmer for 2 minutes. Blend in crushed garlic and fınely chopped parsley: mix. Season with salt and sugar. Fill eggplants with mixture. Cut reserved tomato into 6 wedges. Top eggplants with tomato wedges. Add hot water gradually from one corner of a baking dish. Cover with aluminium foil. Bake in a moderate oven for 40-45 minutes (or simmer over low heat for 50 minutes or until tender). Serve cold.
Good Apetite.