Measurements

• 4 medium Eggplants
• 1/2 cup Olive oil
• 2 large Onions
• 4 cloves Garlic
• 3 medium Tomatoes
• 2 Green peppers
• 1/4 cup Parsley, chopped
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tsp Sugar
• 2 tbsp Lemon juice

Preparation Method

• 1. Preheat oven to 350°F (175°C).
• 2. Cut eggplants in half lengthwise and scoop out some flesh to create a cavity.
• 3. Heat 1/4 cup olive oil in a pan over medium heat.
• 4. Sauté onions and garlic until soft.
• 5. Add tomatoes, green peppers, salt, black pepper, and sugar.
• 6. Cook until vegetables are tender, about 10 minutes.
• 7. Stir in parsley and lemon juice, then remove from heat.
• 8. Place eggplant halves in a baking dish.
• 9. Fill each eggplant with the vegetable mixture.
• 10. Drizzle remaining olive oil over the stuffed eggplants.
• 11. Cover with foil and bake for 45 minutes.
• 12. Remove foil and bake for an additional 15 minutes.
• 13. Serve warm or at room temperature.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.