Preheat your oven to 350°F (175°C). Cut the eggplants in half lengthwise, leaving the stems intact for visual appeal. Using a sharp knife, carefully score the flesh in a crisscross pattern, being cautious not to pierce the skin.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Place the eggplant halves, flesh side down, in the skillet and cook for 5-7 minutes, until lightly golden. This softens the flesh for easy scooping. Remove from the skillet and set aside.

Using a spoon, gently scoop out a portion of the eggplant flesh, creating a cavity for the filling. Chop the scooped eggplant flesh finely and set it aside to include in the filling, adding depth of flavour and texture.

In the same skillet, add another 2 tablespoons of olive oil and sauté the sliced onions until they become soft and golden, about 6-8 minutes. This slow cooking brings out their natural sweetness.

Add the chopped garlic to the onions and sauté for an additional 1-2 minutes until fragrant. Stir in the chopped eggplant flesh, tomatoes, green bell pepper, parsley, sugar, salt, and pepper. Cook for 10 minutes, allowing the flavours to meld and the vegetables to soften.

Fill each eggplant half generously with the vegetable mixture, pressing down gently to compact the filling. Arrange the stuffed eggplants in a baking dish, ensuring they fit snugly to prevent them from tipping during baking.

Drizzle the remaining olive oil over the stuffed eggplants. Pour 1 cup of water into the base of the baking dish to keep the eggplants moist as they bake. Cover the dish with aluminium foil to retain steam and bake for 45-50 minutes, or until the eggplants are tender.

Remove from the oven and let the dish cool slightly. Serve the İmam Bayıldı at room temperature, traditionally garnished with a sprinkle of parsley and optional lemon wedges on the side for added brightness. This dish pairs beautifully with crusty bread, allowing you to savour the rich, aromatic flavours of Turkish cuisine.