İmam Bayıldı (Stuffed Eggplant) with Tomatoes and Onions (Vegetarian)

Preheat oven to 350°F (175°C).

Wash and dry the eggplants. Cut each eggplant lengthwise, almost all the way through, leaving about 1 inch of the stem end intact to hold the halves together. Scoop out some of the flesh from the center of each eggplant half, leaving about 1/2 inch border. Roughly chop the scooped-out eggplant flesh and set aside.

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the chopped tomatoes and the reserved chopped eggplant flesh to the skillet. Stir in the sugar (if using), salt, and pepper. Bring to a simmer and cook for about 15-20 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Stir occasionally to prevent sticking.

Stir in the chopped parsley and mint into the tomato-onion mixture.

Stuff the eggplant halves generously with the tomato-onion mixture. Arrange the stuffed eggplants in the skillet or Dutch oven. If necessary, add 1/2 cup of water to the bottom of the pan to prevent sticking. It should not cover the eggplants, just create steam.

Cover the skillet or Dutch oven and bake in the preheated oven for about 30-40 minutes, or until the eggplants are tender and cooked through.

Let cool slightly before serving. Drizzle with additional olive oil, if desired.