1 sm. eggplant, about 8 oz.
1 chopped onion
1 tbsp. oil
1 chopped green pepper
1 lb. tomatoes, chopped
1 crushed clove of garlic
Thyme and parsley (bouquet garni)
Sugar and salt
3 tbsp. chopped parsley
1 tbsp. lemon juice
Salt and pepper
6 tomatoes hollowed, salted, drained
Slices of lemon for garnish

Cut off ends of eggplant, wash, do not dry. Make small incisions in sides to let steam escape. Place on oven rack and bake at 425 degrees about 30 minutes, or until tender. Cool. Peel and chop.

Saute onion in oil, add green pepper and saute 5 minutes. Add tomatoes, garlic, bouquet garni, sugar and salt to taste. Simmer 10 minutes, until juicy. Add eggplant, cover and cook over low heat one hour, stirring occasionally. Remove cover and cook 30 minutes more.

Add chopped parsley, lemon juice, salt and pepper. Refrigerate at least 6 hours. To serve, spoon into tomato shells and garnish with parsley and lemon slices. 6 servings.