So Good the Iman fainted tells you all you need to know.

2 lb , aubergine,
1 big onion, sliced round/chopped
2-3 tomatoes, diced/grated or 1 ½ cup crushed tomato
2-3 green peppers/bell peppers
2-3 cloves of garlic, sliced
1/3 bunch of parsley, chopped
2 tbsp olive oil
1tsp salt
1/2 tsp sugar
Ground black pepper
1/3 cup hot water
Juice of one lemon

Cut them lengthwise and open if they are large cut them into to 2 or 3 pieces. Sprinkle salt over them and fry over a high heat. Pat with a paper tail to remove excess oil and place on a baking tray.

In a frying pan saute the onions with olive oil. Then stir in garlic and half of peppers chopped. Saute for 2-3 minutes and add tomatoes, sugar and salt. Cook on a medium until mixture thickens. Stir in parsley and black pepper and turn the heat off.

Fill aubergines with the mixture and slice the remaining peppers in strips and place over the top.

Preheat the oven 400 F (200 C) and pour 1/3 cup hot water in tray. Drizzle lemon juice over eggplants and cook for 10-15 minutes.