Imam Bayaldi

Eggplant again' This one translates "The priest fainted" in Turkish. It's that delicious.

3 small eggplant

1 1/2 onions

1 green pepper

2 medium fresh tomatoes

6 Tbsp. olive oil

1 clove garlic

1 1/2 tsp. salt

1/4 tsp. oregano

1/8 tsp. black pepper

Dash of cinnamon

2 Tbsp. lemon juice

2 Tbsp. fresh parsley, chopped

1/4 cup pine nuts or sunflower seeds

Cook eggplant in boiling water 5 min., turning often. Put in a pan of cold water to cool. Peel and slice onions thinly. Slice seeded green peppers thinly. Peel tomatoes, drain well and cut into small chunks. Split eggplant in halves and with a grapefruit knife, remove pulp leaving 1/2 shell. Sprinkle shell with olive oil and bake @ 350° for 20 min. Saute' onions, add garlic and chopped eggplant pulp. Cover. Cook 7 min. Add seasonings and green pepper. Cook uncovered 3 min. Remove from heat; add tomatoes. Put this mixture in a large bowl and mix in 3 Tb.sp. olive oil and lemon juice. Chill 4 hours. Fill the shells with this mixture and sprinkle with parlsey and nuts.