Name: Eggplant-and-Bulgur-Stuffed Vegetables
Cook time: 1 hr
Total time: 2 1/2 hr
Yield: Makes 8 first-course servings
Ingredients: 1 (1 1/2-lb) eggplant; 8 small round tomatoes (about 2 1/2 inches in diameter; 2 1/2 lb total); 1 3/4 teaspoons salt; 4 small zucchini (1 1/2 lb), halved lengthwise; 1 large onion, chopped (2 cups); 6 tablespoons extra-virgin olive oil plus additional for brushing vegetables; 2/3 cup medium bulgur; 1/2 teaspoon sugar; 1/2 teaspoon ground allspice; 3/4 teaspoon black pepper; 1/3 cup dried currants; 4 small (not baby) yellow or orange bell peppers with stems (2 lb total), halved lengthwise through stem, then ribs and seeds discarded; 1/4 cup chopped fresh flat-leaf parsley; a well-seasoned 12-inch cast-iron skillet

Image may contain Food Meal Dish Plant Dinner Supper and Lunch

Eggplant-and-Bulgur-Stuffed VegetablesMartyn Thompson

Slow-cooking these colorful vegetables renders them soft and silky. And serving them Mediterranean-style — at room temperature — makes entertaining easy, because you don't have to run back and forth between the table and the kitchen.

Cooks' notes:

·Stuffed vegetables can be baked 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before serving (this will take about 1 hour).
·Eggplant can be broiled 4 to 6 inches from heat in a preheated broiler, turning occasionally, until it collapses, 15 to 20 minutes.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.