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1
Preheat oven to 450 degrees.
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2
Line a baking sheet with foil or parchment and brush with olive oil.
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3
Slit eggplants down the middle, being careful not to cut through the skin.
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4
Place on baking sheet and bake for 15 to 20 minutes, depending on the size, until outer skin begins to shrivel.
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5
Remove from oven and transfer, cut side down, to a colander set in the sink.
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6
Allow to drain for 15 minutes.
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7
Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add onions.
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8
Cook, stirring often, until very tender, about 8 minutes, and add a generous pinch of salt and the garlic.
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9
Cook, stirring, for 30 seconds to a minute, until fragrant.
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10
Add tomatoes, herbs, salt to taste, 1 teaspoon of the sugar and the cooked farro or spelt.
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11
Transfer to a bowl.
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12
Taste and adjust salt.
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13
Turn eggplants over and place in the pan, cut side up.
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14
Season with salt.
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15
Gently pull apart at the slit and fill with the onion, tomato and farro mix.
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16
Spoon any mix that couldnt fit inside the eggplant over the top.
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17
Mix remaining olive oil, remaining sugar, water and lemon juice.
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18
Drizzle over and around the eggplants.
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19
Cover the pan and place over low heat.
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20
Cook gently for 1 to 1 1/2 hours, basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry (this shouldnt happen; in my experience, the eggplant releases water as it simmers).
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21
By the end of cooking, the eggplants should have collapsed significantly and the liquid in the pan should be syrupy or even slightly caramelized.
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22
Spoon this over the eggplant.
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23
Allow to cool in pan, sprinkle with parsley and serve at room temperature.
