The Imam fainted

This dish is called “The Imam fainted”. Sear the eggplant in boiling water for 5 min. Drain and cut into half, lengthwise. Remove the flesh. Slice the onion and stir fry with extra virgin olive oil and 1 garlic pod. Add the peeled tomato, one teaspoon of cinnamon powder and one of sugar. Cook for 20 minutes. Add the diced eggplant flesh and pine nuts, pepper and salt to taste, and cook for 10 min. Fill the eggplant shells with the stuffing and bake for half an hour at 180°C. Dust with minced parsley and extra virgin olive oil.