Vegetables Eggplant Braised Eggplant with Garlic Be the first to rate & review! This make-ahead Turkish vegetarian main dish gets robust flavor from onion, tomato, peppers, and lots of garlic. By Scott Conant Scott Conant Facebook Instagram Twitter Website Scott Conant is a two-time James Beard Award-winning chef, restaurateur, Food Network personality, and cookbook author. With a career spanning more than 35 years, Scott brings flawless technique and unwavering passion to create soulful food in a convivial atmosphere.Expertise: elevated and approachable Italian-inspired cuisine.Experience: Scott Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio. He officially put his name on the map in 2002 when he opened the beloved L'Impero in Manhattan, which garnered the title of Best New Restaurant from the James Beard Foundation. Following the success of L'Impero, he opened Alto, an elegant Italian restaurant in Manhattan, and in 2004 was named a Best New Chef by Food & Wine. Scott has published four cookbooks including his newest and most personal to date, Peace, Love, and Pasta. He is known to fans worldwide for his Food Network appearances throughout the years, most notably for his long-running role as a judge on Chopped. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 6 Ingredients 2 medium onions, finely chopped (2 cups) 1 medium tomato, finely chopped (1 cup) 6 garlic cloves, finely chopped 2 long green peppers, finely chopped 1/2 cup finely chopped parsley 1 teaspoon sugar Kosher salt Pepper 6 Italian baby eggplants (2 1/2 pounds) 1 cup extra-virgin olive oil Directions In a medium bowl, combine the onions with the tomato, garlic, peppers, parsley, sugar and 2 teaspoons of salt. Using your hands, knead the mixture until it is softened and well blended. Peel the eggplants lengthwise at 1/2-inch intervals to create stripes. On one half of each eggplant, make 4 lengthwise slits halfway through the flesh. Rub the eggplants all over and in the slits with 1/4 cup of the olive oil and season with salt and pepper. Arrange the eggplants slit side up in an ovenproof baking dish just large enough to hold them in a single layer. Spoon the filling liberally into the slits; some will spill out. Drizzle the remaining 3/4 cup of olive oil over the eggplants and add 1/2 cup of water to the baking dish. Cover and bake for about 1 hour, until the eggplants are completely tender. Serve warm or at room temperature. Make Ahead The finished dish can be refrigerated for up to 3 days. Serve With Country bread. Rate it Print