Imam Biyaldi (the Cleric Swooned)

1 large eggplant
Salt
3 cloves of garlic
1 large diced onion
2 cans diced stewed tomatoes (drained)
¼ cup red wine
3 tbsp olive oil
½ cup olive oil

Wash and slice eggplant in half. Salt heavily and set on cooling racks for 1 hr to drain. Rinse eggplant and scoop out seeded center. Cube center pieces. Be certain to leave enough eggplant meat in the skin to make 2 eggplant ‘boats’. Preheat oven to 400F. Brush olive oil (from ½ cup measure) lightly on the eggplant ‘boats’ and place in large baking dish with remaining oil from the half cup measure. Cover with foil and heat in oven for ½ hour. In frying pan, heat 3 tbsp olive oil and garlic on medium high. Sautee cubed eggplant till softened. Add onions and cook till translucent. Add red wine and canned tomato. Simmer uncovered for 5 minutes. Scoop mixture into eggplant boats and return to oven covered for 15-20 minutes.

Serves 6-8.