2 medium sized eggplants (about 1 pound each)
sea salt
5 tablespoons olive oil
2 medium onions thinly sliced
3 large cloves of garlic (minced or mashed)
1/3 cup minced fresh parsley
1 teaspoon sugar
1 teaspoon sea salt
1 can (1 pound) diced tomatoes, drained

Cut the eggplants in half lengthwise, scoop out the center seed sections, leave a firm 1/2 inch thick shell. Reserve the pulp, remove seeds. Sprinkle the shells lightly with salt. Drizzle two tablespoons of the olive oil in a shallow baking pan that has a cover then arrange the eggplant in the pan.

Stuffing: Put the remaining 3 tablespoons of olive oil in a frying pan, add onion and sauté over medium heat until very tender. Stir about 2 cups of the diced unseeded portions of the eggplant pulp, the garlic, parsley, sugar, the 1 teaspoon sea salt and tomatoes into fried onion, mix well.

Fill eggplant halves with the stuffing. Cover and bake in a 350 degree oven until tender, about 1 1/2 hours. Cool to room temperature and serve. This dish is best if served at room temperature. Spoon pan juices over eggplant halves. Serves 4.