Stuffed Eggplant

Cut off and discard the stems from the eggplants. Using a sharp knife, peel the eggplants to form a striped pattern that resembles a barber pole.

In a large sauté pan over medium heat, warm the olive oil. Add the eggplants and sauté until tender and softened on all sides, 5-8 minutes for the Asian variety and 15 minutes for the globe variety. Using a slotted spatula or tongs, carefully transfer the eggplants to a baking dish, arranging them side by side.

Add the onions to the oil remaining in the pan and sauté over medium heat until tender, about 8 minutes. Add the tomatoes and garlic and continue to sauté for 2 minutes longer. Season to taste with salt and pepper and add the sugar. Stir in the parsley and set aside.

Preheat an oven to 350 degrees F.

Cut a lengthwise slit about half-way through each eggplant and to within 1 inch of both ends. Carefully pull the slit open to make a pocket. Stuff each slit with an equal amount of the tomato-onion mixture. Add the hot water to the pan, cover with aluminum foil and bake until the eggplants are very tender when pierced with a fork, 15-20 minutes for the Asian variety and 30-45 minutes for the globe variety.

Transfer the eggplants to a platter. Let cool. Serve at room temperature.