Name: Slow-Cooker Stuffed Spiced Eggplants With Tomatoes and Pine Nuts
Total time: 4 h
Ingredients: 1 onion , chopped fine; 2 tablespoons extra-virgin olive oil; 3 garlic cloves , minced; 2 teaspoons minced fresh oregano or ½ teaspoon dried; 1/4 teaspoon ground cinnamon; Salt and pepper; 1/8 teaspoon cayenne pepper; 1 (14.5-ounce) can diced tomatoes , drained; 2 ounces Pecorino Romano , grated (1 cup); 1/4 cup pine nuts , toasted; 1 tablespoon red wine vinegar; 2 (10-ounce) Italian eggplants , halved lengthwise; 2 tablespoons minced fresh parsley

Why This Recipe Works

When cooked, eggplants turn rich and creamy, losing the bitterness they have when raw. Italian eggplants, which are slightly smaller than the ubiquitous globe eggplants, are the ideal size and shape for stuffing when halved, and two of them fit easily in a slow cooker. Inspired by the flavors of Turkey, where stuffed eggplant is a way of life, we created a simple stuffing with canned diced tomatoes, Pecorino Romano, pine nuts, and aromatics that included onion, garlic, oregano, and cinnamon. We simply nestled the halved eggplants cut side down in this fragrant mixture and let them cook until tender. After removing the eggplants from the slow cooker, we gently pushed the soft flesh to the sides to create a cavity, which we filled with the aromatic tomato mixture left behind in the slow cooker. Topped with extra cheese and fresh minced parsley, these eggplants looked beautiful and were far easier to make than most traditional versions.

Before You Begin

Be sure to buy eggplants that weigh no more than 10 ounces; larger eggplants will not fit properly in your slow cooker. You may need to trim off the eggplant stems to help them fit. You will need an oval slow cooker for this recipe.

Instructions

1. Microwave onion, 1 tablespoon oil, garlic, oregano, cinnamon, ¼ teaspoon salt, and cayenne in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes, ¾ cup Pecorino, pine nuts, and vinegar. Season eggplant halves with salt and pepper and nestle cut side down into slow cooker (eggplants may overlap slightly). Cover and cook until eggplants are tender, 5 to 6 hours on low or 3 to 4 hours on high.

Transfer eggplant halves cut side up to serving dish. Using 2 forks, gently push eggplant flesh to sides of each half to make room for filling. Stir remaining 1 tablespoon oil into tomato mixture and season with salt and pepper to taste. Mound tomato mixture evenly into eggplants and sprinkle with parsley and remaining ¼ cup Pecorino. Serve.