Title: Patlican Imam Bayildi > Rose Dosti, Adapted
Categories: Turkish Loo Vegetable
Yield: 1 Servings

8	sm	Japanese eggplant
1/2	c	Oil
3	md	Onions; peeled and in thin
		Strips
2	md	Tomatoes; diced
2	md	Green peppers; in thin
		Strips
1	sm	Red hot pepper; minced
2	tb	Parsley; chopped
5	cl	Garlic; minced
		;s&p
2	tb	Olive oil
1 1/2	c	Stock or broth
1 1/2	tb	Lemon juice; (1/2 lemon)
1	ts	Sugar

Oven at 350F (175C).

Grease a large baking pan.

Rinse and dry eggplant. Slit eggplant lengthwise submarine- sandwich-style. Heat oil and cook eggplant over high heat until skins blister on all sides, about 2 min. Drain.

In the same oil, add onions, half the tomatoes, green peppers, hot pepper, parsley, garlic, salt, and pepper. Cook until onions are just tender.

Put eggplant on baking pan and stuff with vegetable mixture. Drizzle olive oil over and top with rest of tomatoes. Pour broth around. Sprinkle juice and sugar over eggplant. Cover with a cover or foil and bake until very soft, 40-60 min.

From: mloo@juno.com (Michael Loo)

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