Materials
• 8 medium eggplant
• 4 onions
• 12 garlic cloves
• 3 tomatoes
• 4 Green peppers
• 1 cup olive oil
• Salt
• Black pepper
• 2 sugar cubes
• 2 cups hot water
For the tomato sauce
• 3 tablespoons olive oil
• Half cup grated tomato
• 1 tsp tomato paste
For frying
• Sunflower oil
Over
• Parsley leaves
Imam bayildi preparation
Peel lengthwise strips of the eggplant without cutting the parts of SAP. Let it sit for 10 minutes in salted water. Drain, dry with paper towels. Piyazlik peel the onion and chop. Garlic extract. Chop tomatoes and cube Rob. The peppers, cleaned and cut in half and finely chop. Heat olive oil in a pan. Onion and salt and saute. Garlic, tomato, pepper, sugar and pepper. Cook on low heat for 10 minutes. Heat the sunflower oil in a frying pan. The eggplant in the heated oil two-sided slightly fry. The fried eggplant on paper towels to soak up excess oil. Place the eggplant in a shallow pan spaced. The middle parts with a knife slightly cut open, and share fees with the onions. From the sides of the pot add 2 cups of hot water. Cover and cook on low heat for 20 minutes until water is absorbed. To prepare the tomato sauce, heat olive oil in a pan. Add the grated tomatoes and tomato paste and bring to a boil. Take a serving bowl with the sauce. Sprinkle with finely chopped parsley and place on the eggplant. Serve cold.