Back to 4 servings eggplant 4 medium eggplants, small Italian or slender varieties work well 2 teaspoons kosher salt, plus more for the filling 0.5 cup olive oil, divided; for frying and finishing filling 2 large yellow onions, thinly sliced 4 large garlic cloves, thinly sliced 1 red bell pepper, seeded and finely chopped 2 cups canned crushed tomatoes, fire-roasted if available 1.5 tablespoons tomato paste 1 teaspoon sugar 1 teaspoon dried oregano 1 teaspoon Aleppo pepper, optional freshly ground black pepper, to taste garnish flat-leaf parsley, finely chopped, to finish
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1 Step 1: Halve the eggplants lengthwise and score the flesh in a criss-cross pattern without cutting through the skin. Salt generously and let rest 15 to 20 minutes, then pat the beaded moisture dry.2 Step 2: Preheat the oven to 350°F (180°C).3 Step 3: Heat a wide skillet over medium heat with 1 to 2 tablespoons of olive oil, adding more for each batch. Cook the eggplant halves cut side down without moving them for 10 to 15 minutes, until deep golden and tender, then arrange cut side up in a baking dish.4 Step 4: In the same skillet with 2 to 4 tablespoons more oil, cook the onions over medium-low heat for 20 to 25 minutes, until golden and very soft.5 Step 5: Stir the garlic and bell pepper into the skillet and cook for 2 to 3 minutes. Mix in the tomato paste and let it cook for 1 minute. Pour in the crushed tomatoes, then season with salt, black pepper, oregano and sugar, adding Aleppo pepper if you like.6 Step 6: Simmer the sauce uncovered 20 to 30 minutes, stirring occasionally, until thick, glossy and jammy enough to hold its shape when stirred.7 Step 7: Spoon the sauce over the eggplants, pressing it into the cuts, and drizzle with more olive oil.8 Step 8: Cover the dish loosely with foil and slide it into a 350°F (180°C) oven for 40 minutes. Take off the foil and bake 15 to 20 minutes longer, until a spoon pressed into the eggplant sinks in easily and the flesh is silky and completely soft.9 Step 9: Rest 10 to 15 minutes. Garnish with parsley and serve warm or at room temperature.getsaucepan.com/r/a8a44e78-6324-59da-9a7a-a6dfff17eb56
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