|Garlic||3 Clove (15 gm), minced|
|Parsley||1 Tablespoon, chopped|
|Olive oil||1 Cup (16 tbs)|
|Onions||1 Pound, sliced|
|Water||1⁄2 Cup (8 tbs)|
|Tomatoes||3 Large, peeled and chopped|
Remove leaves from stem end of eggplant.
Pare lengthwise in 1 inch strips, leaving 1 inch strips of skin between.
Make incisions in the pared portions, sprinkle eggplant with salt, and allow to stand for about 10 minutes.
In a heavy kettle brown eggplant in % cup of the olive oil for 5 minutes, turning 2 or 3 times.
Combine remaining oil, onions, tomatoes, garlic, and parsley.
Stuff this mixture into incisions in eggplant.
Return eggplant to kettle and add water and any remaining vegetable mixture.
Bring to a boil, cover, and simmer for 40 minutes or until done.
Cool before serving and serve cold.