Eggplant-and-Bulgur-Stuffed Vegetables

Ingredients

• ¹/₃ cup dried currants
• ¼ cup fresh flat-leaf parsley
• 1 12-inch cast-iron skillet
• 1 1 1/2-lb eggplant
• 1 ¾ teaspoons salt
• 4 small zucchini
• 6 tablespoons extra-virgin olive oil
• + 7 more ingredients
• • ¾ teaspoon black pepper
  • 1 large onion
  • ½ teaspoon ground allspice
  • ²/₃ cup medium bulgur
  • ½ teaspoon sugar
  • 4 small (not baby) yellow or orange bell peppers with stems (2 lb total)
  • 8 small round tomatoes (2 1/2 lb total)

Heat skillet over moderate heat until hot, then cook eggplant, turning occasionally with tongs, until blackened on all sides and tender, 35 to 45 minutes. Transfer to a cutting board. When cool enough to handle, peel eggplant, then cut flesh into 1/2-inch pieces. While eggplant cooks, core tomato...

View full recipe at Epicurious