The Priest Fainted (Imam Bayildi)

Ingredients: 4 medium eggplants,3-4 cloves garlic, chopped,Fresh ground pepper to taste,1/4 cup, plus 2 tablespoons olive oil,1 large onion, chopped,1/2 cup chopped parsley,1/2 teaspoon salt,1 teaspoon caster sugar,2 lbs tomatoes, blanched, peeled and coarsely chopped
Instructions:

1. Add tomatoes and parsley, season with salt, pepper and sugar. Reduce heat to low and simmer, covered, stirring ocasionally about 15 minutes.While sauce is simmiring, place eggplants in a bowl with the 2 tablespoons of olive oil, toss until the eggplant cubes are well coated.
2. Transfer the eggplants to a large sized oven-proof pan and spread out in to one layer. Roast in the oven for about 15 minutes or until browned slightly.
3. Remove the pan from the oven.
4. Place the roasted eggplants in the baking dish, spread tomato sauce evenly to cover the eggplants.
5. Bake uncovered for 20-30 minutes, until golden brown and bubbly.
6. Remove from oven
7. Serve cold and sprinkle with fresh parsley before serving
8. Why did the priest faint? Youll see 🙂 )

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