Imam again

Yes, I didn't give up to experiment with turkish cuisine. In the orthodox turkish cuisine and in many other couisines, you would fry onions and garlic with the oil. But this is unjust to onions, as they don t need much time anyway to be done.
I give the aubergines first -with sea salt and sugar-  to the olive oil and sauté them without water, but I have a special pot, but a pan would do probably?
All the other things I give later. In this way you feel the onions much more as a vegetable and not as a part of a overdone sauce. And I never liked the over through onions and tomato sauce. It is just Imam light.