Prepare the aubergines by using a sharp peeler to remove the skin in alternate strips, leaving a zebra effect. Then, leaving the stalk on, slice down the middle on one side, and scoop out the insides, leaving a 1.5 or 2cm thickness inside the aubergine. (You don't want it to fall apart).
I don't really bother soaking and salting aubergines anymore. But I do salt the inside cavities just to add flavour.
Heat up the olive oil in a wide frying pan. Place the aubergines in, head to tail alternately, and fry until pale brown on each side. Remove the aubergines and place in the baking tray.
In the meantime, prep the rest of the veg: chop up the onion, the pepper, the garlic, tomatoes, the aubergine insides, etc.
Using the rest of the olive oil left in the frying pan, fry the onions and pepper till soft. Then add the garlic, aubergines, tomatoes, sugar and spices (cumin, coriander, paprika). Add the pezmez, (or balsamic or lemon juice.)
Add the sprig of thyme and some bay leaves. Season. Preheat the oven to 180c
Taking the baking tray: open up the cavities of the aubergines, spoon in the fried mixture. Any excess just dollop on top.
Cover the tray with tinfoil and bake for 30 minutes.
Garnish with fresh parsley, mint or coriander.
Serve with rice, bulgur wheat or couscous and a dollop of yoghurt