Greek Eggplant Stew

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2 medium eggplants (2 pounds)

1 tablespoon olive oil

1 medium onion, chopped

14- to 16-ounce can diced tomatoes, undrained

Juice of 1/2 to 1 lemon, or to taste

1 teaspoon sugar

1/4 to 1/2 cup chopped fresh parsley, to taste

Salt and freshly ground pepper to taste

Cooked rice (optional)

Preheat the oven to 450 degrees.

Prick the eggplants in several places with fork; place on a foil-

lined baking sheet.

Bake until softened and collapsed, about 45 to 55 minutes.

Cool, slice open and scoop the pulp from the skin.

Discard the skin and chop the pulp.

 

In a large, heavy saucepan, heat the oil over medium heat.

Add the onion; saute until golden, five to seven minutes.

Add eggplant, tomatoes, lemon juice and sugar.

Simmer gently, covered, 20 minutes.

Add the parsley, then season with salt and pepper.

Simmer 10 minutes more.

Serve alone or over rice