Peel 2 large slim eggplants lengthwise in stripes and halve lengthwise. Cut a deep slit along each half without cutting through the skin, leaving ½in / 1cm uncut at each end.
Sprinkle with salt, leave for 10-15 minutes, then pat dry. Shallow-fry in ½in / 1cm of hot oil for 3-5 minutes, turning, until softened and lightly browned. Drain on paper towels.
Mix 1 large finely chopped onion, 4 chopped garlic cloves, 1 teaspoon of dried mint, salt, pepper, and half of 4 tablespoons of olive oil. Stir in 3 chopped tomatoes and 1 bunch of chopped flat-leaf parsley.
Open the slits and pack in the filling. Arrange the eggplants side by side in a wide, heavy pan. Pour over the remaining oil mixed with ½ cup of water, the juice of ½ lemon, and 2 teaspoons of sugar.
Cover and cook over medium heat for 45-50 minutes, until soft and tender. Cool in the pan and serve at room temperature with the pan juices.
