Ingredients

• 4 slim, elongated eggplants, about 700 gr.
• 150 ml olive oil
• salt and pepper
• 450 gr. onions, thinly sliced
• 3-4 cloves garlic, peeled and sliced
• 450 gr. tomatoes, peeled and sliced
• 1 teaspoon oregano
• 1 teaspoon sugar

Instructions

• Cut the stalks off the eggplants and rinse them. Using a sharp knife, slit them lengthwise on one side only, making sure you do not slit all the way through. They should open like a wallet, so you can put the stuffing in the opening.
• Shallow-fry them gently all around in 4 tablespoons olive oil. If not enough you can add some more oil in the frying pan. Take out and arrange side by side in a small oven dish and season them.
• Put the rest of the olive oil in a saucepan and sautee the onions and garlic in it until they are slightly golden. Add fresh tomatoes and half a cupful of water. Season. Add the oregano and sugar and cook gently, covered, for 15 minutes.
• With a spoon, fill the eggplants with this stuffing, opening them slightly. They should be quite soft by now.
• Virtually pile the stuffing in them, filling them generously. Normally they generate enough juices on their own so no addition of liquid is necessary in the oven dish.
• Cook in a pre-heated oven, gas no. 4 (350 grades F/180 grades C), for 4O minutes; baste them once during cooking.