Shelly's Recipe

BAKED EGGPLANT

Category: Eggplant

2 lbs eggplant, small size
3 tomatoes, peeled and chopped
4 large onions, sliced into half rings
10 cloves garlic, chopped
1 cup olive oil
1 tsp salt
Pinch confectioners sugar
Warm water to cover bottom of baking dish

Wash, remove green stems and partially strip skin off eggplants lengthwise. Halve eggplants lengthwise and sprinkle cut surfaces with salt. Set aside for 20 minutes, then squeeze out water and rinse

In a large skillet, brown egg plant halves slightly in olive oil, remove from oil and drain on paper towel. Saute onions in olive oil. Add chopped tomatoes, garlic, salt, sugar and cook until soft. Place eggplant portions, cut side up, into baking dish and, using a spoon, score halfway through to open for filling. Fill eggplant portions with tomato mixture. Add warm water to baking dish and bake, uncovered, at 325 for 30-40 minutes. May be served hot or cold.