I've made variations of this dish before, but I so liked the simplicity of yours! I am sorry if the photos do not look exactly like you described it: I did not have Japanese eggplants, and stupid me cut the eggplants in half, THEN came to Food.com for a recipe! I did not add the 1/2 cup water, as fresh tomatoes tend to be watery anyway. In fact, I pressed out some of the juice. It cooked beautifully, and thanks for the teaspoon sugar -- cooked tomatoes, fresh or canned, need a touch of sugar! I think the title should be "Imam Bayildi", but as the previous reviewer said, this is not quite the same. Anyway, it's a lovely side dish and very tasty. Thanks!!
The real name of this dish is "karni yarik" (in Turkish means "belly open", referring to eggplants). Imam bayildi is also an eggplant dish but considerable different than this recipe. ilkay
I made several considerble changes but I feel the "idea" of the recipe and the flavor is very close to what the chef intended. Here are the changes I made. I peeled my eggplant, personal preference. I then cut it into chunks and sauted it with onion and garlic in olive oil. I had to use a can of diced tomatoes, with the juice as fresh are not very good right now. I used the oregano and some sweetner. I allowed this to simmer for about 20 minutes. Fantastic flavors. The eggplant was not too mushy but sort of creamy and full of flavor. I hope you don't mind the liberties I took.
Imam bayildi means "Imam(muslim priest) loved it !" in Turkish :)