Eggplant-and-Bulgur-Stuffed Vegetables

Ingredients

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

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