Vegetarian Weeknight Dinner

Eggplant Stuffed with Onions, Peppers, Cheese and Nuts

4 small Italian eggplants (1½ -2 pounds total)

2 Tbs+ ½ tsp kosher salt, or more as needed

1/4 c olive oil, plus more for brushing

3 small yellow onions, halved and thinly sliced

3 medium red peppers, stemmed, seeded and cut into 1/4" strips

2 cloves garlic, chopped

1 c. walnuts (chopped

1 c. feta cheese crumbles

1 tsp ground cumin

½ tsp crushed red pepper flakes, or more as desired

1 large beefsteak tomato, cored and cut into 8 slices

1 c. store-bought marinara or other plain tomato sauce

Parmesan or Romano cheese shreds for top

Slice eggplants in half lengthwise, keeping the stem. Score the flesh lightly with a knife and generously season the eggplants with 2 Tbs salt. Let them drain in a colander set over a bowl for 30 minutes to 1 hour. Rinse with cold water and pat dry with a clean dish towel.

Preheat the oven to 400° with a rack in the middle. Place eggplants, cut-side up on a baking sheet. Brush liberally with oil on both sides. Bake until eggplants are golden, about 20 minutes.

In a deep skillet over medium heat, warm the 1/4 c. oil until shimmering. Add the onions and the remaining ½ tsp kosher salt and cook, stirring frequently, until soft, 8-10 minutes. Add the red peppers and cook, stirring frequently, until soft, about 8 minutes. Stir in the garlic, cook for 1 minutes, then removed from the heat. Stir in walnuts, cheese, cumin and red pepper flakes. Taste; add more salt of flakes as needed. Choose a baking dish that will hold the eggplants snugly. Brush the pan with oil and line with tomato slices. Place the eggplants on the tomatoes, skin-side down.Using a spoon, press into the eggplants' softened flesh to create indentations for the stuffing. Fill each eggplant half with the onion-pepper mixture and top with 1-2 Tbs of the tomato sauce. Push any extra stuffing into the gaps between the eggplants, and pour an remaining sauce around them. Bake until bubbling and browned on top, 30-40 minutes. Let cool for a few minutes. May be eaten warm or at room temperature.