Imam Bayildi (version VIII)

1 large or 2 small eggplant, cut in 1/2-inch slices
3 onions, cut in rings
2 bell peppers, cut in rings
2 cloves garlic, pressed
1/4 cup parsley, chopped
1 tomato, sliced in rings
salt and pepper to taste
1 can tomato sauce

Slice eggplant in 8 slices Sprinkle with salt and drain on paper towels a least 1/2 hr. Dry well. Brush each slice with olive oil, and bake in a 450' oven till lightly golden.

Meanwhile, sauté onion, bell pepper, garlic till wilted. Add parsley and tomato, sauté a little longer. Arrange eggplant baking dish and arrange other veggies over this. Pour tomato sauce over all. Bake at 375 about 30 minutes.

Armenians serve this cold.



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