Baby Eggplants stuffed with Garlic Tomatoes Arzu Yilmaz Serves to 6 people 6 Small Italian Eggplants 4 Large Tomatoes( or 16 oz canned ) peeled, seeded and diced tomatoes 1 Onion thinley sliced 4 Cloves Garlic minced 1/2 bunch Parsley ( 1/4 chopped, 1/4 stems ) 1Tbsp. Red Vine Vinegar 1Tbsp. Sugar 1 Tbsp. Salt 1/4 + 1/4 cups Olive Oil In a large bowl; prepare some salted water. Peel Eggplants zebra strips, like lengthwise into 1/4 inch thick slices then , in strips 1/2'' wide and 6'8'' long. Soak eggplant slices in salted water for 20 mins. Mean time ; in a medium size sauteeing pan , put onion and oil sautee them for few minutes , add garlic tomatoes , vinegar , salt and sugar. Cook them for 10 minutes( Stir them frequently ) Add chopped parsley, cook for few more minutes Remove from stove set aside. Set the oven for Grill. Drain eggplants and dry them with paper towel. Arrange them on a grilling pan .Brush with 1/4 cup olive oil grill it in the oven until they turn to golden .10 to 12 minutes. Pre heat oven 350F. Re arrange in a 10 1/2 x 12 1/2 oven proof dish. Cut the middleof eggplants like a long strip. Stuffed them with tomatoes sauce . Decorate with parsley stems cover with foil. Bake it in the oven 30 mins. Let stand for 15 mins. You can serve it at room temp.or cold.( cover and keep in refrigerete for several days )