Imam Biyaldi - Jane Rosenthal

Ingredients

• 4 small Italian eggplants
• olive oil
• salt
• 1/4 cup olive oil
• medium yellow onion
• 2 teaspoons finely chopped garlic
• 1 1/2 lbs. tomatoes peeled and chopped
• 1 tsp. kosher salt
• Freshly ground black pepper
• 6 TBS. finely chopped fresh parsley