-----------
				IMAM BAILDI
				-----------


            (Baked Aubergines with Tomatoes, Onions and Garlic)

Ingredients 

4 slim, elongated aubergines, about 700 gr.
150 ml olive oil
salt and pepper
450 gr. onions, thinly sliced
3-4 cloves garlic, peeled and sliced
450 gr. tomatoes, peeled and sliced
1 teaspoon oregano
1 teaspoon sugar 

o Cut the stalks off the aubergines and rinse them.
o Using a sharp knife, slit them lengthwise on one side only, making sure you
  do not slit all the way through. They should open like a wallet, so you can
  put the stuffing in the opening.
o Shallow-fry them gently all around in 4 tablespoons olive oil. If not enough
  you can add some more oil in the frying pan.
o Take out and arrange side by side in a small oven dish and season them.
o Put the rest of the olive oil in a saucepan and sautee the onions and
  garlic in it until they are slightly golden.
o Add fresh tomatoes and half a cupful of water.
o Season.
o Add the oregano and sugar and cook gently, covered, for 15 minutes.
o With a spoon, fill the aubergines with this stuffing, opening them slightly.
  They should be quite soft by now.
o Virtually pile the stuffing in them, filling them generously. Normally they
  generate enough juices on their own so no addition of liquid is necessary
  in the oven dish.
o Cook in a pre-heated oven, gas no. 4 (350 grades F/180 grades C), for 4O
  minutes; baste them once during cooking.