Eggplant with Onions and Tomatoes

Preheat the oven to 200°C convection (approximately 400°F).

Rinse the eggplant and peel with a peeler, then cut into strips about 1.5 cm (approximately 1/2 inch) wide. Into each strip, cut a pocket. Put the strips into an ovenproof dish and brush with oil. Cover and cook for about 35 minutes, until the flesh is almost tender.

Meanwhile, peel and halve the onion(s) and cut it into strips. Peel and slice the garlic. Rinse the tomatoes, remove the stalks and chop. Sweat the onions in 2 tablespoons hot oil until translucent. Add the garlic, sauté briefly, then mix in the tomatoes. Season with salt, pepper and sugar and cook for about 10 minutes. Finish with lemon juice.

Remove the eggplant from the oven and fill the pockets with the onion-tomato mixture. Distribute the rest of the filling around the eggplants. Drizzle with oil, sprinkle with salt and pepper and cook covered for about 15 minutes more to finish cooking.