Imam Bayildi

Description
A famous Turkish dish, its name means literally 'the Immam fainted' - some say at the deliciousness of the dish, others claim the poor priest was horrified at the amount of oil the dish used! I prefer the first theory!

Ingredients

 * 4 medium aubergines (eggplants)
 * 3 tablespoons olive oil
 * 1 onion, finely chopped
 * 2 garlic, cloves crushed
 * 1 green pepper (capsicum)
 * 1 red pepper (capsicum)
 * parsley, good handful chopped
 * 3 large tomatoes, blanched,skinned and coursely chopped
 * 1/2 teaspoon ground cinnamon
 * black pepper
 * salt
 * 1/2-1 teaspoon sugar
 * 1/2 lemon, juice of

Directions
Heat oven to 190°C/375°F/Gas 5. Slice each aubergine in half lengthwise. Scoop out the flesh from the aubergines and chop. Blanch the aubergine shells in boiling water for 2 minutes then drain upside down. Heat 3 tbsp of oil in a pan and saute the onion until soft and golden. Add crushed garlic and fry for 2 minutes. Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes. Add lemon juice and sugar to taste. Arrange the aubergine boats in a baking dish and fill each one with the filling. Cover the dish with aluminium foil. Bake in the oven for about 25 minutes.