Eggplant, Braised w Onion & Tomato Serves 6

Preheat oven to 400. Halve eggplants lengthwise and score flesh .5″ deep in a crosshatch pattern to make 1″ squares (do not cut through skin). Arrange eggplant halves, cut side up, in a large roasting pan and season w salt. Cook onions in 3T oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 min. Remove from heat and stir in tomatoes, parsley, basil lemon juice, 2 tsp sugar and salt. Divide topping among eggplant halves, mounding in centers. Stir together water, remaining .25 c oil, and remaining T sugar until sugar is dissolved, then add to roasting pan. Cover tightly w foil and bake in middle of oven, basting every 15 min, for 45 min. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 min more. Serve hot or at room temp, drizzled w pan juices. (may be made 1 day ahead, then cooled completely before being chilled, covered. Bring to room temp before serving.)

Eggplant 6 small Italian (2 lb)
Onion 2 med, cut lengthwise into 1/4″ wedges
Olive Oil 0.25 c + 3T
Tomato 3 c chopped
Parsley 0.33 c chopped flat-leaf
Basil 0.3 c chopped
Lemon Juice, Fresh 3 T
Sugar 1 T + 2 tsp
Salt 1 tsp
Water 0.3 c