10 medium long aubergines
3 teacups fresh peeled and finely chopped tomatoes
6 garlic cloves finely sliced
½ teacup finely chopped parsley1 teacup Amphoreus olive oil
Salt, pepper Preparation:
Wash the aubergines and remove a thin slice of their peel lengthwise. Put a lot of salt at that point. Let them stay with the salt for one hour. Wash and drain then very well. Fry them into plenty of oil. Arrange them on a baking pan. Squeeze the aubergines at the point you hand cut them. In a pot heat some olive oil sauté the onions and the garlic. Add the tomatoes, seasoning with salt and pepper and cook the sauce till all the liquids evaporate. Sprinkle with the parsley at the end. Fill up the squeezed point of the aubergines with the sauce. Bake them for 45 minutes in the oven at 200 degrees.