Stuffed Eggplant Recipe from Japan - Delicious Blend of Herbs and Spices

Ingredients

• 2 lb (907 g) japanese eggplants
• 0.67 cup olive oil
• 2 cups onions , thinly sliced
• 3 – 4 cloves garlic , peeled and sliced thin
• 2 cups tomatoes , peeled and sliced
• 0.5 cup water
• 1 tsp oregano
• 1 tsp sugar
• salt and pepper