This dish was prepared for me a while back and I have been meaning to share the recipe.  If you love EGGPLANT this recipe is for you.

legend has it that a Muslim Holy Man_the Imam-was so overwhelmed by this dish that he fainted in sheer delight.  Translated, Imam Bayildi means the Imam fainted.

2 medium eggplants halved lengthwise

salt

1/4 cup olive oil

2 large onions sliced thinly

2 garlic cloves, crushed

1 green bell pepper, seeded and sliced

1 can (14 oz) tomatoes, chopped

3 Tablespoons sugar

1 teaspoon ground coriander

freshly ground pepper

2 Tablespoons chopped fresh cilantro or parsley.

1. Gently fry the eggplants, cut side down in olive oil for five minutes, then drain and place in a shallow ovenproof dish.

2. In the same pan gently fry onions, garlic and green peppers, adding extra oil if necessary.  Cook for about ten minutes or until vegetables have softened.

3. Add tomatoes, sugar, ground coriander and seasonings, and cook for another five minutes until the mixture reduces a bit.  Stir in cilantro or parsley

4. Spoon the mixture on top of the eggplants, cover  and place in a preheated 375 degree oven and bake for 30-35 minutes.  When cooked, cool and chill.

This dish is to be served cold, but I can see that it would be just as delicious served warm with crusty bread.