At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 6 servings
• Prep time: 30 minutes
• Cook time: About 1 hour 10 minutes, plus cooling

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 6 servings.

• Calories: 270 kcal
• Protein: 4 g
• Carbohydrates: 26 g
• Fat: 19 g
• Sodium: 596 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Eggplants

Have these measured and ready before you begin.

• 6 small globe eggplants, about 3 pounds (1.36 kg) total
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon fine salt

Onion-Tomato Filling

• 5 tablespoons extra-virgin olive oil
• 3 large yellow onions, thinly sliced
• 6 garlic cloves, thinly sliced
• 2 mild long green peppers or 1 green bell pepper, thinly sliced
• 4 medium ripe tomatoes, peeled and diced, or 1 (14.5-ounce/411 g) can diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 teaspoon granulated sugar
• 3/4 teaspoon fine salt
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup (120 ml) water
• 1 tablespoon fresh lemon juice

Directions

1. Heat the oven to 425°F (220°C). Peel four lengthwise strips from each eggplant, leaving alternating bands of skin, and cut a deep lengthwise slit without cutting through.

2. Rub the eggplants with 3 tablespoons olive oil and 3/4 teaspoon salt. Arrange slit-side up on a rimmed pan and roast for 25–30 minutes, until pliable but not collapsed.

3. Meanwhile, heat the remaining 5 tablespoons oil over medium-low. Add the onions and cook for 12–15 minutes, stirring often, until very soft. Add the garlic and peppers and cook 3 minutes.

4. Stir in the tomatoes, tomato paste, sugar, remaining salt, and black pepper. Cook for 8–10 minutes, until thick and jammy, then fold in the parsley.

5. Reduce the oven to 375°F (190°C). Open each eggplant slit gently and divide the filling among the cavities. Arrange snugly in a baking dish and pour the water around them.

6. Cover and bake for 25 minutes. Uncover and bake 10 minutes more, until the eggplants are silky and the sauce has reduced.

7. Drizzle with lemon juice and cool for at least 30 minutes before serving warm or at room temperature.

Sources

1. USDA FoodData Central — April 2026 data release