Imam Bayildi (The Priest Fainted)

Preheat oven to 425°F.

Peel eggplants then cut into 1-inch cubes. Soak the cubes in a bowl covered in salted water for 30 minutes, then drain and dry them.

Using a large pan over medium high heat, sauté onions and garlic in 1/4 cup olive oil until they begin to soften, about 5 minutes. Add tomatoes and parsley and season with salt, pepper and sugar. Reduce heat to low and simmer, covered, stirring occasionally for about 15 minutes.

While sauce is simmering, place eggplants in a bowl with the 2 tablespoons of olive oil, toss until the eggplant cubes are well coated. Transfer the eggplants to a large sized oven-proof pan and spread out into one layer. Roast in the oven for about 15 minutes or until browned slightly.

Remove the pan from the oven. Place the roasted eggplant in a deep baking dish then spread tomato sauce evenly to cover the eggplant.

Bake uncovered for 20-30 minutes, until golden brown and bubbly. Remove from oven and allow to cool to room temperature. Then refrigerate.

Serve cold and sprinkle with fresh parsley before serving.

Why did the priest faint? You’ll see!