How to make it
7 steps. Take it one step at a time.
Peel the eggplants
Peel the eggplants in 'zebra' stripes (alternating strips of skin and flesh). Make a lengthwise slit in the middle of each eggplant, being careful not to cut all the way through to the other side. Soak them in salted water for 20 minutes to remove any bitterness, then drain and pat very dry.
20 minHeat 2 tablespoons of olive oil
In a large skillet, heat 2 tablespoons of olive oil. Sauté the onions and green peppers over medium heat until they are very soft and translucent, about 10-12 minutes.
12 minAdd the minced garlic and diced tomatoes
Add the minced garlic and diced tomatoes to the skillet. Cook for another 5 minutes until the tomatoes soften. Stir in the chopped parsley and salt, then remove from heat.
5 minPlace the eggplants
Place the eggplants in a wide, deep pan or pot with the slit sides facing up. Gently open the slits and stuff each eggplant generously with the onion and tomato mixture.
Drizzle the remaining olive oil
Drizzle the remaining olive oil over the eggplants. In a small bowl, mix the water, sugar, and lemon juice, then pour this liquid into the bottom of the pan around the eggplants.
Cover the pan with a tight-fitting lid
Cover the pan with a tight-fitting lid. Simmer over low heat for about 40-50 minutes, or until the eggplants are very soft and tender. Check occasionally to ensure the pan hasn't gone dry; add a splash of water if needed.
45 minAllow the dish to cool
Allow the dish to cool in the pan. Serve cold or at room temperature, garnished with extra fresh parsley if desired.
A little kitchen wisdom
Traditionally, this dish is served at room temperature or cold, making it perfect for summer. Use a generous amount of olive oil as it is the key to the melt-in-your-mouth texture.
