Instructions: Cut the stems off the aubergines but do not peel. Cut several length-wise slits in the aubergines, but do not slice through. Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly. Than add tomato, salt, pepper, allspice, and parsley. Cook over medium low heat until the mixture breaks down to almost a puree. Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the cooked mixture in the slits in the aubergines with your fingers or a knife.

Set the aubergines in a flame-proof dish that iwll just hold them. Pour oil over the aubergines until oil level is about halfway up the aubergines. Add garlic & bay leaf to the oil. Cover the dish and cook over very low heat for an hour or until aubergines are very soft. Turn them every 15 minutes.

WHen done, pour off excess oil and strain and store for re-use. Cool and refridgerate aubergines overnight. Serve cold with thin slices.

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