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1
Make the filling first.
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2
Soften the sliced onions gently in the oil, but do not let them color.
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3
Add the chopped garlic and stir for a moment or two until the aroma rises.
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4
Remove the pan from the heat and stir in the tomatoes and the chopped parsley.
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5
Season to taste with salt, and mix well.
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6
Trim the caps from the ends of the eggplants (you may leave the stalks on).
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7
Peel off 1/3-inch-wide strips of skin lengthwise, leaving alternate strips of peel and bare flesh.
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8
Make a deep cut on one side of each eggplant lengthwise, from one end to the other, but not right through, in order to make a pocket.
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9
Stuff the pocket of each eggplant with the filling and place them tightly side by side, with the opening face up, in a wide shallow pan.
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10
Mix the tomato juice with a little sugar, salt, and the lemon juice and pour this and the oil over the eggplants.
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11
Cover the pan and simmer gently for about 45 minutes, or until the eggplants are soft and the liquid much reduced.
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12
Alternatively, you can cook the stuffed eggplants in the oven.
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13
Arrange them, cut side up, in a baking dish, with the rest of the ingredients poured over.
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14
Cover with foil and cook in the oven preheated to 400F for 1 hour, or until soft.
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15
Allow to cool before arranging on a serving dish.
