1 large onion
2 cloves of garlic
1 chili pepper
1 large tomato
1 teaspoon of sugar
1/2 teaspoon of black pepper
1 teaspoon of tomato paste
1 glass of hot water
Eggplants are peeled and kept in salted water for 15 minutes. Eggplants are taken out of the water, dried and fried in oil.
Onion cut in half moon shape, finely chopped garlic and pepper are fried in olive oil. Add diced tomatoes, sugar, salt and pepper. When the water is absorbed, finely chopped parsley is added and closed.
The eggplants are slit and the stuffing with tomatoes is put inside. Take it into the oven dish.
It is baked at 170 degrees with tomato paste opened in 1 glass of water. After 15 minutes, it is taken out of the oven and served cold.