I walk around the world wanting to fill myself. Not with food necessarily, but with life. With love. I want to interact with everyone I meet. I wonder things, nosy things, that are not appropriate to ask. Like my daily T sighting of the lonely eyed man and his small daughter. Is he a single dad? Where’s the mom?! What happened? Does the cheerful man that bags my groceries have a family? Is he happy? Why does he only where his wedding ring sometimes? I wonder about my professors, one in particular. I want to know everything about her, her life story, her personal business. How did she get to be so… for lack of a better term, freaking awesome? What does it take to become like that?

I’m like a little humble eggplant, wanting to soak in the day and fill myself to the brim with knowledge and experiences. And in this case, it’s totally possible, in life and on your plate. This eggplant is cut open and exaggeratedly stuffed with an onion and tomato mixture, baked, then sliced and eaten. It’s delightful. It’s also vegan! and super healthy, a perfect simple meal to be eaten on a warm day with a side of rice or a colorful green salad.

Which is exactly what I did, while looking at the window, dissecting the lives of everyone who walked by with my mind tweezers, plucking bits of information, assumptions, that I might never know or come to find out. At least I’ll feel full with life. And eggplant.

Stuffed eggplant

Adapted from Mark Bittman

Notes: you can really use whatever herb you want. Basil or tarragon would be lovely.

Also, this is elevated to the next flavor level with the addition of an acid right before serving. Lemon juice is great, but I used balsamic vinegar and loved it. You could also crumble a sharp creamy cheese such as goat cheese over the eggplant make it even better.

3 tablespoons extra virgin olive oil

4 small eggplant, about 1 pound or a little more, unpeeled

2 medium onions, sliced

4 garlic cloves, sliced

2 ripe tomatoes, cored and diced (you could also use canned)

1-4 cup 1/2 cup chopped parsley leaves (or herb of your choice, dried is fine too, use 2 tablespoons instead)

1 tablespoon brown sugar

1 lemon, cut into wedges, optional

Balsamic vinegar for drizzling, optional

Set the oven at 375 degrees. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. When hot, add the eggplant and brown on all sides, about 10 minutes, adjusting the heat and turning as necessary. Drain on paper towels. Cut a slit lengthwise in each eggplant, taking care not to cut all the way through, then assemble them in a baking dish that will hold them snugly.

Add the remaining oil to the skillet and turn the heat to medium-low; cook the onions and garlic, stirring occasionally, until very soft and fragrant, about 10 minutes. Add the tomatoes and cook until softened, about 5 minutes more, then stir in the parsley and brown sugar and sprinkle with salt and pepper. Remove from the heat

Stuff the onion-tomato mixture into the slits in the eggplant. Pour any remaining pan juices and 3 tablespoons water over the eggplant, cover loosely with foil, and bake for 30 minutes. Remove from the oven, cool to room temperature, squeeze the lemon juice or drizzle the balsamic vinegar on top, and serve. Sprinkle with cheese, if using.