Imam Bayildi

Step 1: Preheat the oven to 450°F and place a rack in the middle.

Step 2: Line a baking sheet with foil or parchment and brush with olive oil.

Step 3: Using a vegetable peeler, remove wide strips of the eggplants' skin.

Step 4: Cut the eggplants open lengthwise, but don't slice completely through them. Sprinkle a big pinch of salt inside each eggplant, then set them all in a colander and let rest for about 30 minutes.

Step 5: Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and set aside.

Step 6: In the meantime, heat 2 tablespoons of the olive oil over medium heat in a large skillet and add the onions.

Step 7: Cook, stirring occasionally, for a few minutes, then add the bell pepper and garlic.

Step 8: Continue to cook until the vegetables are tender and have collapsed, about 10 minutes.

Step 9: Season with salt and pepper, then stir in the chopped tomato, sugar, cumin, tomato paste and parsley.

Step 10: Cook for further 5 minutes, until fragrant. Set aside.

Step 11: Reduce oven temperature 350°F.

Step 12: Arrange the eggplants in the baking dish so that each one is butterflied open. Season with salt and fill with the onion and tomato mixture.

Step 13: Drizzle with remaining olive oil, add two tablespoons of water to the baking dish and bake for about 40 to 45 minutes.

Step 14: By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized.

Step 15: Serve warm or at room temperature, with a spoonful of the pan juices drizzled over the eggplant.