Prepare onions: slice in half and sauté in olive oil until browned. Remove from pan.

Drizzle more olive oil in pan, add garlic and sauté for three minutes.

Add eggplant to garlic and drizzle with olive oil, coating all slices.

Cover eggplant and cook for 5 minutes, toss twice.

Add tomato paste to eggplant and distribute evenly.

Place Eggplant mixture and onions in baking pan.

Pour crushed tomatoes over eggplant and onions, add water and ½ the parsley.

Stir in spices then cover in aluminum and bake at 375 degrees for two hours.

Uncover and place under broiler for five minutes until browned on top. Serve on top of rice and sprinkle with remaining parsley.