Imam Bayildi (swooning Imam)

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 medium round eggplants, sliced into 1/2 inch rounds (do not peel)
• 1/4 chopped armenian parsley (flat leaf variety) or 1/4 italian parsley (flat leaf variety)
• 2 red onions, sliced in rounds
• 2 red bell peppers or 2 green bell peppers or 2 gold bell peppers, sliced in rounds
• 1 large tomato, sliced in rounds
• 2 garlic cloves, crushed
• 1 tablespoon chopped fresh mint leaves
• 1 teaspoon chopped fresh basil leaf
• tomato sauce, 1 can
• 1/2 cup extra virgin olive oil

Recipe

• 1 salt the eggplant slices and set aside for about 20-30 minutes and let them sweat.
• 2 squeeze the rounds gently to eliminate the brownish liquid, flatten back into shape, and pat dry.
• 3 dip rounds quickly into olive oil to coat letting excess run off.
• 4 place on a baking pan and bake in a preheated 450 degree oven until lightly browned.
• 5 in a saute pan, carefully and lightly, saute the onions, peppers and garlic in olive oil.
• 6 add the tomatoes, basil, mint and parsley and saute for a few minutes more.
• 7 place the browned eggplant in a baking pan and arrange the sauted vegetables on the eggplant rounds and pour tomato sauce sparingly over the top.
• 8 place in a 375 degree oven for and additional 1/2 hour.
• 9 remove, cool and chill.
• 10 served cold.