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

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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.

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