Globe eggplants

large globe eggplants • extra virgin olive oil • white wine vinegar • tahini • garlic cloves, minced • fine sea salt • freshly ground black pepper • juice of 1 lemon • regular olive oil • chopped parsley • kosher salt

can of crushed tomatoes • dry sherry • large onion, diced • garlic cloves, minced • Italian seasoning • black pepper • crushed red pepper flakes • tomato paste • anchovy paste • vegetable base OR 2 vegetable boullion cubes • sugar • olive oil •

globe eggplants (2 large), sliced into 1/2-in. thick rounds • vine-ripened tomatoes, sliced into 1/4-in. thick rounds • large onion, diced (2.5 c) • large green bellpepper, diced • ground cinnamon • ground cumin • ground nutmeg • ground cloves • garlic, minced • tblsp tomato paste • tomato puree (3 cups) • water, divided, plus more as needed •

For the Eggplant: • large globe eggplants firm and glossy • olive oil, divided • Salt • freshly ground black pepper to taste • For the Vegetarian Filling: • olive oil • medium yellow onion, finely chopped • garlic, minced • red bell pepper, finely chopped • green bell pepper, finely chopped (or use yellow/orange for more color) • chopped fresh tomatoes •

globe eggplants • tahini • spoon olive oil • freshly squeezed lemon juice • teaspoon salt • paprika • garlic,finely minced • Optional toppings olive oil, sesame seeds, pomegranate seeds, minced parsley or cilantro

eggplants, globe • medium-grain white rice • diced tomatoes • tomato paste • finely chopped parsley • onion, finely chopped • sweet red pepper (paprika) • vegetable stock cube • olive oil • white wine (optionally) • hot water • salt •