Stuffed eggplant

Description
Imam Baildi is also known as stuffed eggplant.

Ingredients

 * 2 lbs Japanese eggplants
 * ⅔ cup olive oil
 * 2 cups onions, thinly sliced
 * 3 – 4 cloves garlic, peeled and sliced thin
 * 2 cups tomatoes, peeled and sliced
 * ½ cup water
 * 1 teaspoon oregano
 * 1 teaspoon sugar
 * salt and pepper

Directions

 * 1) Preheat oven to 350°F.
 * 2) Cut ends off the eggplants/aubergines.
 * 3) Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the stem end down to the other, make sure that you don't cut them all the way through.
 * 4) In a skillet, heat 4 tablespoons of olive oil over a medium heat.
 * 5) Fry the eggplant gently.
 * 6) If needed, you can add some more oil in the frying pan.
 * 7) Remove the eggplant from the skillet and place in an 8"x8" baking dish.
 * 8) Sprinkle with salt and pepper.
 * 9) Add the remainder of the olive oil to the same skillet.
 * 10) Sauté the onions and garlic in it until they are slightly golden being careful to not burn the garlic.
 * 11) You want the vegetables soft.
 * 12) Add the fresh tomatoes and half a cupful of water to the skillet.
 * 13) Add the oregano, sugar, more salt and pepper.
 * 14) Simmer covered, for 15 minutes.
 * 15) Remove stuffing from heat.
 * 16) Fill the eggplants with this stuffing.
 * 17) They will be slightly open as they don't need to be closed back over the stuffing mixture so be very generous.
 * 18) Bake for 40 minutes; basting them at least once.