The Imam Fainted (Patlıjan İmambayıldı)

From "Turkish Recipes", selected and tested by the Cooking Group of the Turkish American Women's Cultural Society, Ankara, Turkey, 1952. Purchased in 1956 in Turkey.

· 5 medium onions
· 3 large tomatoes
· 1 cup olive oil (Wesson oil can be used instead)
· 1 tsp salt
· 4 medium eggplants (long, thin ones)
· 1 clove garlic, minced
· 1 bunch parsley, chopped
· 1 tbsp granulated sugar

1. Halve and thinly slice the onions and place in a bowl. Add tomatoes, peeled and cut in small pieces, garlic, parsley, and 1/2 tsp salt. Set aside after mixing thoroughly.

2. Peel the eggplants to within an inch of each end so that they have 4 white stripes and 4 purple stripes of equal width. Slash by running a knife along the white stripes to within an inch of the ends. Place the stuffing of onions, tomatoes, garlic, and parsley in the slashes. Arrange in a casserole. Add olive oil and 2 1/2 cups water, sugar, and remaining salt. Place a china plate over eggplants to preserve arrangement during subsequent boiling. Cover the casserole tightly and cook over brisk fire until eggplants are tender (1 1/4 to 1 1/2 hours). Remove from fire and allow to cool before removing eggplants to platter.