| 1 | Cut the stems off the eggplants but do not peel. |
| 2 | Cut several length-wise slits in the eggplants, but do not slice through. |
| 3 | Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly. |
| 4 | Than add tomato, salt, pepper, allspice, and parsley. |
| 5 | Cook over medium low heat until the mixture breaks down to almost a puree. |
| 6 | Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes. |
| 7 | Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife. |
| 8 | Set the eggplants in a flame-proof dish that iwll just hold them. |
| 9 | Pour oil over the eggplants until oil level is about halfway up the eggplants. |
| 10 | Add garlic & bay leaf to the oil. |
| 11 | Cover the dish and cook over very low heat for an hour or until eggplants are very soft. |
| 12 | Turn them every 15 minutes. |
| 13 | When done, pour off excess oil and strain and store for re-use. |
| 14 | Cool and refridgerate eggplants overnight. |
| 15 | Serve cold with thin slices |
