Turkish Baked Eggplant (aka Imam Bayildi)

This recipe is from a book called Vegetarian Cooking & Vegetable Classics and, although you wouldn't really expect it just by reading the ingredients, is absolutely delicious. The story goes that one day an Imam had this dish and shortly after he fainted in sheer delight ('Imam bayildi' means 'the Imam fainted'). Delightful it is indeed, but not to worry, no one has fainted in our family from eating it :P Make this and enjoy the special flavours with a bit of freshly baked bread or pita, you can sprinkle some real Feta cheese if you have it and would like to.

Ingredients:

• 2 eggplants, halved lengthwise
• olive oil
• 2 large onions, thinly sliced
• 3 garlic cloves, crushed
• 1 green pepper, seeded and sliced
• 1 can (14oz/400g) chopped tomatoes (or 1lb fresh tomatoes, blanched and chopped)
• 1 Tbs sugar
• 1 tsp ground coriander
• salt and ground black pepper
• 2 Tbs chopped fresh parsley or coriander, aka cilantro, leaves (optional)

1)  Slash the flesh of the eggplants a few times, sprinkle with salt, and place in a colander (cut side down) for about 30 minutes. Rinse and pat dry. 2)  Fry the eggplants, cut side down, in a frying pan with some oil, on medium heat, for 5 minutes.
3)  Place eggplants, fried side up, in an oven dish.
4)  Using the same frying pan, add about 2-3 Tbs oil and cook the onions, garlic and pepper over medium heat, for about 10 minutes. 
5) Preheat oven to 375°F (190°C).
6)  Add tomatoes, sugar, coriander powder and salt and pepper to taste and cook for about 5 minutes, until mixture is reduced. 
7)  If using, add the chopped parsley or coriander.
8)  Spoon the onion mixture on top of the eggplants and bake for 30-35 minutes. 
      Can be served it warm or cold.