Eggplant with Tomatoes Mushrooms Walnuts and Capers

Introduction

You broil the eggplant shells until fork-tender, then fill them with a chunky mixture of chopped eggplant, mushrooms, tomatoes, walnuts, capers, and tomato paste. The cinnamon adds warmth, the capers cut through the richness, and the finished dish works as a vegetable main for dinner or a make-ahead lunch.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4

Ingredients

• 2 ea. (2 lb / 900 g) medium eggplants
• ¼ lb (113 g) button mushrooms, sliced
• ½ lb (225 g) tomatoes, chopped
• 1 cup (240 ml) chopped onions
• 4 large cloves garlic, minced
• 1 tsp salt or to taste
• ½ tsp cinnamon
• Freshly-ground black pepper to taste
• 2 tsp extra virgin olive oil
• ⅔ cup (80 g) walnuts
• 3 heaping tbsp capers, drained
• 1 can (6 oz / 170 g) tomato paste
• 2-3 small tomatoes, sliced

Instructions

1. Cut eggplants in half lengthwise, leaving a ¼-inch (0.5 cm) rind.
2. Scoop out flesh using a curved serrated grapefruit knife, and coarsely chop it.
3. Place chopped eggplant into a large, deep skillet or flat-bottomed wok.
4. Rub inside of eggplant shells with olive oil and set aside on a baking sheet.
5. Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté 5 to 10 minutes until soft but still chunky.
6. Place eggplant shells under the broiler, and broil 3 inches (7.5 cm) from heat source for 8-12 minutes, until fork tender (be careful not to burn).
7. Remove from heat source and set aside.
8. Coarsely grind walnuts, add to skillet along with capers and tomato paste, and mix well.
9. Fill eggplant shells with sautéed mixture and top with tomato slices.
10. Sprinkle with salt and pepper.
11. Bake uncovered at 375°F for 25-35 minutes.

Variations

• Swap the button mushrooms for cremini mushrooms if you want a deeper, more savory flavor in the filling.
• Replace the walnuts with pecans or almonds; pecans make the filling slightly sweeter, while almonds keep it firmer and a bit drier.
• Use drained canned diced tomatoes instead of the chopped fresh tomatoes when tomatoes are out of season; the filling will be softer and more uniform.
• Reduce the capers if you want a milder, less briny finish, especially if you plan to serve the eggplant with a salty side dish.

Tips for Success

• Keep the ¼-inch rind intact when you scoop the eggplants so the shells hold their shape after broiling and baking.
• Chop the eggplant flesh coarsely, not finely, so the filling stays textured instead of turning mushy.
• Stop sautéing when the vegetables are soft but still chunky; if you cook them down too far, the baked filling can feel dense.
• Grind the walnuts coarsely before adding them to the skillet so they add body without making the mixture pasty.
• Pull the eggplant shells from the broiler as soon as they are fork-tender; too much browning there can make the edges dry out during the final bake.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to freeze them, wrap the stuffed eggplant halves tightly and place them in a freezer-safe container for up to 2 months; the texture will soften a bit after thawing.

Reheat in a 350°F oven in a covered baking dish for 15 to 20 minutes, then uncover for a few minutes if you want the top to dry slightly. You can also microwave individual portions for 2 to 3 minutes, though the eggplant will be softer.

FAQ

Do you need to salt the eggplant before cooking?

No. The chopped eggplant cooks with tomatoes and tomato paste, and the shells are broiled first, so the texture still turns out soft and structured.

Can you assemble it ahead of time?

Yes. You can fill the broiled shells, cover them, and refrigerate them for up to 1 day before baking; add a few extra minutes to the final bake.

What can you use instead of walnuts?

Pecans or almonds both work well if you keep them coarsely ground. The flavor shifts slightly, but the filling still gets the same needed richness and texture.

Can you make it nut-free?

Yes. Omit the walnuts or replace them with sunflower seeds if you want a similar bit of texture; the filling will be a little less rich.