The Iman Swooned

This is one of my more successful attempts at Middle Eastern cuisine- a dish of eggplants, onions and tomatoes called The Iman Swooned.

2 medium eggplants
1 tsp salt
1 large onion, finely chopped
4 medium tomatoes, chopped
6 cloves garlic, minced
1/2 c fresh parsley, chopped
1/4 c fresh dill, chopped
1/4 c fresh basil, chopped
1/2 c olive oil
1/4 c water
1 TB sugar
1 lemon, cut into wedges

1) Preheat oven to 350 degrees F. Wash each eggplant, cut off the tops and slice lengthwise. Arrange in 9 x 13 pan, flesh up.
2) In a large bowl, combine salt with onion, tomatoes, garlic, parsley, dill and basil, Stir in 2 TB of oil. Spoon mixture over eggplant halves, getting as much on top as possible.
3) Combine remaining olive oil with water and sugar in the smae bowl. Pour over the eggplant halves.
4) Bake for 1 1/2 hours, pressing tomato mixture into eggplant flesh once or twice. Eggplant is ready when it is very soft. Pour oil from the bottome of the pan over the eggplants. Serve with lemon slices.

When I make this- Roger eats one, I eat one fresh and then the other two leftover. I can't get Evelyn to try it- Edward takes tastes. I love it- a good vegetarian option.