For ouzo sauce:

• 1/2 cup extra virgin olive oil
• 1 large onion, minced
• 3 cloves garlic, minced
• 1 can (16 ounces) peeled plum tomatoes
• 1/4 cup ouzo
• Salt and pepper to taste

For eggplants:

• 4 baby eggplants
• 5 tablespoons extra virgin olive oil
• 2 cups Spanish onions, julienned
• 4 medium plum tomatoes, finely chopped
• 1/4 cup parsley, finely chopped
• Salt and pepper to taste
• 1 cup grated Kasseri cheese

For ouzo sauce:

1. Heat oil in large pot over medium heat, cook onion until translucent, then add garlic and cook until caramelized.
2. Add tomatoes and ouzo and season with salt and pepper.
3. Bring to a boil, then reduce to low heat and simmer for about one hour or until thick.
4. Place in blender and puree.

For eggplants:

1. Preheat oven to 350 degrees.
2. Make deep lengthwise slit in eggplants
3. Place on greased oven sheet and cook until soft, about 40 minutes.
4. Heat olive oil in heavy skillet over medium heat.
5. Place onion in skillet and cook until golden, about 20 minutes.
6. Add tomatoes and parsley and season with salt and pepper.
7. Cook for 15 minutes, then set aside to cool.
8. Stuff eggplant slits with onion mix, top with cheese and bake at 350 degrees for 10 minutes or until cheese is melted.
9. Spread ouzo sauce onto plates and place eggplants in center.
10. Serve immediately.