6 Servings
1 and 1/4 kilos eggplant
1 bunch parsley
1 glass olive oil
1/2 soup spoon sugar
2 and 1/2 glasses water
3 tomatoes
4 onions
5 cloves of garlic
the juice of one lemon

Peel a 2 cm. strip lengthwise from the eggplant, leave an equally wide strip of peel, then peel another 2 cm. wide strip. Continue this pattern all around the eggplant so that it looks striped. Now cut the eggplant into 2 cm. wide diagonal slices, and let them soak in salted water for 30 minutes.

Remove the slices from the water, squeeze them dry and fry them in a frying pan in one glass of olive oil. Place the fried slices in a covered cake mold (pyrex or metal).

Cut the onions in half, and then into very fine slices. Brown them in the remaining oil. Spread the onions over the eggplants, add the peeled tomatoes, 5 cloves of finely chopped garlic, 1/2 soup spoon sugar, 1 and 1/2 soup spoons of salt and 2 and 1/2 glasses of water. Cover and cook on a medium heat for 1 to 1 and 1/4 hours. When ready, pour the lemon juice over the dish, and serve when cool.