Imam Bayildi Aubergines

4 aubergines, salt, 3 onions, 4 garlic cloves, 4 skinned tomatoes, 150 ml olive oil, 2 red capsicum, 1/2 bundle of parsley, pepper, 1 tablespoon sugar, juice from one lemon

Cut the aubergine lenghtway, salt it and let it rest for 20 minutes. Wash the salt away and put them in an oiled Jena dish .
Slice the onion and the garlic cloves. Cut the tomatoes into cubes and the capsicum into stripes.
Heat the oven to 200 degrees Celsius.
Heat half of the olive oil in a pan, fry the onions and the garlic till they become translucent. Add the tomatoes, the capsicum and the chopped parsley. Season the mix with salt, pepper and sugar, add the rest of the olive oil. Fill the aubergines with this mixture and put it in the oven for 30 minutes. Let it rest before serving.