Eggplant with Tomato Mushroom Walnut Caper Sauce

Introduction

Halved eggplants get broiled until fork tender, then baked again after you fill them with a chunky mix of mushrooms, tomatoes, walnuts, capers, and tomato paste. The cinnamon and capers give the sauce a savory-sweet edge, and the finished dish works as a vegetable main or a substantial side.

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

Cut eggplants in half lengthwise, leaving a ¼-inch (0.5 cm) rind.

Scoop out flesh using a curved serrated grapefruit knife, and coarsely chop it.

Place chopped eggplant into a large, deep skillet or flat-bottomed wok.

Rub inside of eggplant shells with olive oil and set aside on a baking sheet.

Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté 5 to 10 minutes until soft but still chunky.

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).

Remove from heat source and set aside.

Coarsely grind walnuts, add to skillet along with capers and tomato paste, and mix well.

Fill eggplant shells with sautéed mixture and top with tomato slices.

Sprinkle with salt and pepper.

Bake uncovered at 375°F for 25-35 minutes.

Variations

• Swap the button mushrooms for cremini mushrooms if you want a deeper, earthier flavor in the filling.
• Replace the walnuts with pecans or almonds for a slightly different crunch; pecans read sweeter, while almonds stay firmer.
• Use chopped green olives instead of capers if you want the same salty contrast with a less sharp briny hit.
• Use Roma tomatoes for both the chopped tomatoes and the sliced topping if you want a firmer filling with less liquid in the pan.

Tips for Success

• Leave the ¼-inch rind intact when you scoop the eggplants so the shells stay sturdy after broiling and baking.
• Cook the eggplant, mushrooms, tomatoes, and onions only until soft but still chunky; if you reduce the mixture too far, the filling can turn dense.
• Watch the eggplant shells closely under the broiler, especially around the edges, because they can go from tender to scorched fast.
• Coarsely grind the walnuts rather than turning them into powder so they keep some texture in the sauce.
• Bake until the shells are fully tender and the tomato slices on top look slightly shriveled; that tells you the center is heated through.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. If you have room, keep the stuffed halves in a single layer so the filling stays in place.

You can freeze them in a freezer-safe container for up to 2 months, but the eggplant will be softer after thawing. Thaw overnight in the fridge before reheating.

Reheat in a 350°F oven, covered loosely with foil, for 15-20 minutes until hot. For one portion, the microwave works fine; heat in short bursts so the filling warms through without drying the top.

FAQ

Do you need to salt the eggplant before cooking?

No. The broiling, sautéing, and final bake soften it enough, and the tomato-based filling keeps the interior moist.

What can you use instead of walnuts?

Pecans or almonds both work well. Pecans give you a softer, richer bite, while almonds make the filling a little firmer.

Can you make this ahead of time?

Yes. You can prepare and fill the eggplant shells a day ahead, refrigerate them, and bake when needed.

What if you do not have a grapefruit knife for scooping the eggplant?

Use a small paring knife to cut around the flesh, then scoop it out with a spoon. The goal is to remove the center without tearing the shell.