i n g r e d i e n t s :
Good for 6 servings
3 eggplants
4 tablespoons of olive oil
1 large onion, chopped
2 small bell peppers (1 red and 1 green)
3 garlic cloves, crushed
5 to 6 tomatoes, peeled and chopped
2 tablespoons chopped fresh parsley
1 cup boiling water
1 tablespoon lemon juice
Salt and ground black pepper
Serve with yogurt dip

p r e p a r a t i o n :
Preheat oven to 375 degrees. Cut the eggplant in half length wise and scoop out the flesh, reserving the shells. Heat 2 tablespoons of the olive oil and fry the onions and peppers for 5 to 7 minutes until both are slightly softened. Add the garlic and continue to cook for another 2 minutes. Stir in the tomatoes, parsley, and eggplant flesh. Season and then stir well fry over moderate heat for 2 to 3 minutes. Heat the remaining oil in a serarate pan and fry the eggplant shells, 2 at a time, on both sides.
Arrange the eggplant together in a shallow carrerole dish and pour enough boiling water around the eggplant to come about halfway up the sides.
Cover with foil and bake in the oven for about 45 to 60 minutes until the eggplants are tender and moist. Sprinkle with a little lemon juice. Serve the eggplants hot or cold with the yogurt.