Take...

1 large eggplant
1/3 cup olive oil
2 medium onions, thinly sliced
6 medium tomatoes, chopped1
½ tablespoonfuls (23ml) tomato paste
1 cup parsley
1 teaspoonful sugar
Salt to taste

then...

1 Cut the eggplant in half, slice one half into ¼ to ½ inch (6 to 12 mm) slices, the other into ½ inch (12mm) cubes

2 Sauté the eggplant slices in olive oil until slightly brown, drain and place in a baking dish

3 Sauté the onions until softened.

4 Add the eggplant cubes, tomatoes, tomato paste, sugar and salt to taste and simmer until thickened (about 5 to 10 minutes). Add the parsley and garlic.

5 Cover each eggplant slice with some of the eggplant/onion/tomato filling.

6 Bake uncovered in a 350 ° F oven until brown on top (should be about 20 minutes)

Serve hot or cold