Easy and very special imam

Name: Easy and very special imam
Yield: 4-5 servings
Cuisine: British
Ingredients: 1/2 kg eggplants; 6 medium-sized onions, cut (as in a Greek salad); 6 cloves garlic finely chopped; 3 bull's horn peppers, green, cut into rings; 1 kg peeled tomatoes cut into cubes; 1-1 1/2 cup olive oil; 1 bunch parsley, finely chopped; 1/2 cup pine nuts or almonds coarsely cut; 1/2 cup raisins; 1 tbsp sugar (don't be afraid to use it, it goes great with this dish); 1 little salt and pepper

Cookpad Greece @cook_8238176

Greece

An easy and very tasty imam avoiding the usual trouble with the eggplants.

Recipe by lianaki

An easy and very tasty imam avoiding the usual trouble with the eggplants.

Recipe by lianaki

Cookpad Greece @cook_8238176

Greece

An easy and very tasty imam avoiding the usual trouble with the eggplants.

Recipe by lianaki

An easy and very tasty imam avoiding the usual trouble with the eggplants.

Recipe by lianaki

Saved

Ingredients

4-5 servings

1/2 kgeggplants
6medium-sized onions, cut (as in a Greek salad)
6 clovesgarlic finely chopped
3bull's horn peppers, green, cut into rings
1 kgpeeled tomatoes cut into cubes
1-1 1/2 cupolive oil
1 bunchparsley, finely chopped
1/2 cuppine nuts or almonds coarsely cut
1/2 cupraisins
1 tbspsugar (don't be afraid to use it, it goes great with this dish)
1little salt and pepper

Saved

Steps

1

Cut the eggplants into large pieces and set them aside in water with plenty of salt for 30 miutes.
2

Then strain them, squeeze them and dry them well using kitchen paper.
3

Sauté the eggplants, onion garlic and peppers in a large pan until they get golden brown and tender.
4

Stir in the tomato.
5

Add the raisins, the pine nuts or almonds, the parsley, the sugar and the salt and pepper.
6

Mix well and let everything boil for a few minutes.
7

Transfer the mixture in a pyrex baking tray and bake in a preheated oven at 180°C for 40 minutes or until the onions start getting brown on top.