If you’re freaked out about the squishy texture of most eggplant recipes, this one is for you! The baking leaves it nice and firm and meaty–just make sure to eat it within 24 hours or it starts to get squishy!
2 medium eggplants, cut in half lenghtwise
1/4 cup olive oil
2 large onions, sliced thinly
2 cloves garlic, crushed through a press
14 oz tomatoes, chopped (I actually used 28oz and drained them slightly)
1 large green bell pepper, seeded and thinly sliced
3 tablespoons sugar
1 teaspoon ground coriander
freshly ground black pepper
salt
2 tablespoons chopped fresh cilantro
Slash eggplant flesh a few times, sprinkle with salt and place in a colander for about 30 minutes prior to cooking. Rinse and pat dry.
Preheat oven to 375.
Fry eggplants over medium heat, cut side down, for 5 minutes. Drain and place in a shallow ovenproof dish.
In the same pan, sautee the onions, garlic, and pepper, adding extra oil of needed. Cook for about 10 minutes, or until vegetables are soft.
Add the tomatoes, sugar, coriander, salt and pepper and cook for about 5 minutes, until the mixture is reduced. Stir in the cilantro.
Spoon the mixture into the eggplants. Cover and bake for 35 minutes. When cooked, cool, then chill. Serve cold.
This recipe also works very well hot (if you didn’t leave enough time to fully chill the eggplant, like me).
Cookin' Like Crazy! 
Sounds yummy.