Turkish-style Eggplant Boat

Chop the garlic, remove the seeds from the green pepper and cut it into small pieces, and peel a tomato and cut it into small chunks.

Peel the remaining two tomatoes and mash them into a puree, then add a little minced garlic, a small amount of salt, and two tablespoons of olive oil, and mix well.

Peel the onion and slice it, then shake it loose.

Separate the stalks and leaves of celery. Chop the leaves.

After washing the eggplant, peel off the excess part at the top like you would when sharpening a pencil.

Then peel off some of the eggplant skin at intervals.

After rubbing salt on the surface of the eggplant, seal it in a bag or container to prevent surface oxidation. Marinate for 15 minutes until it releases water.

Filling: Add a spoonful of vegetable oil and a spoonful of olive oil to a hot pan. Pour in the onions and sauté until completely transparent and soft. Add the green peppers and stir-fry.

Add minced garlic and sauté until fragrant.

Add the tomato chunks and 2-3 tablespoons of tomato paste and stir-fry.

Add salt, sugar, and black pepper. Cook over medium heat until the sauce thickens. Turn off the heat and set aside.

Rinse the eggplant and then squeeze out the water.

Pour an appropriate amount of salad oil and a large spoonful of olive oil into a frying pan, and heat until it is about 70% hot.

Add the eggplant and slowly fry over low heat until fully cooked.

Turn off the heat and scoop out the eggplant.

Leave a little oil in the pan, and add the celery stalks.

Place the eggplant on top. Use a small knife to cut open the middle of the eggplant (do not cut all the way through), then use a spoon to gently push the eggplant flesh to both sides, shaping it into a boat.

Fill with the inner ingredients.

Pour some tomato puree on the eggplant boats, and add the rest around them.

After bringing it to a boil over medium heat, simmer on low heat for about 30 minutes.

Sprinkle with parsley leaves after turning off the heat. Let it cool before eating.