4 Onions, finely chopped
1 Green or red bullhorn pepper (or ½ capsicum), finely chopped
8 Garlic cloves, finely chopped
½ Bunch flat-leaf parsley leaves, finely chopped
1 Tsp salt
1 Tsp caster sugar
4 Small eggplants
150ml olive oil, plus extra for greasing
Score a shallow cross in the base of the tomatoes, place in a bowl, cover with boiling water, leave for 30 seconds, then plunge in cold water. Drain and peel the skin away from the cross. Cut the tomatoes in half, scoop out the seeds with a teaspoon, and finely chop the flesh.
Place the tomato in a saucepan large enough to fit the 4 whole eggplants. Add the onion, pepper, garlic, half of the parsley, sugar and salt.
Peel three wide strips from each eggplant, starting about 2 cm below the top and finishing 2 cm above the base. The eggplants should now look like they’re wearing striped pyjamas. Place them on top of the tomato mixture and push down into the mix.
Add the oil and enough water to just cover the eggplants, cover with a round of baking paper and simmer over medium heat for 30 minutes to soften the eggplants.
Remove the eggplants from the pan and slit lengthways on the middle stripe, starting 2 cm from the tip and finishing 2 cm from the base.
With the slit facing upwards, use the back of a spoon to push the slit open to form the eggplant into a canoe shape.
Place the eggplant boats in a large flameproof roasting tray. Spoon the tomato mixture into each eggplant cavity, then spoon the remaining mixture over the top.
Simmer over medium heat for 10 minutes. Remove from the heat and allow to cool to room temperature.
Sprinkle over the remaining parsley to serve.