Stuffed Eggplant

Here's the recipe I made from eggplant, tomatoes, peppers & onions from my garden.

Ingredients:
6 Asian Eggplants or 2 regular eggplants
Salt
5 TBS Extra Virgin Olive Oil
2 1/2 cups chopped tomatoes with liquid
4 TBS sun-dried tomatoes
3 small onions, thinly sliced
1 red pepper, seeded & diced
5 poblano peppers (or green pepper & red fresno chili), seeded & diced
2 cloves of garlic, minced
1/4 tsp allspice
1/8 tsp paprika
1/2 tsp lemon juice
1 tsp molasses
2 TBS pine nuts, toasted
1 TBS fresh mint leaves
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Steps:
1) Slice each eggplant in half, lengthwise. Score the cut size w/o going through the skin. Sprinkle 1/2 tsp salt on each half rubbing into the cross sections you cut.
2) Drain cut side down in colander for 30 minutes.
3) Preheat oven to 350 degrees, line baking sheet with parchment paper.
4) Prep veggies.
5) Rinse extra salt off eggplant & pat dry.
6) Rub 2 TBS olive oil all over eggplants & place cut side down on baking sheet.
7) Roast for ~25 minutes until tender
Put tomatoes & juices into small pot over medium heat, until simmer. May need to add a little water.
9) Mix in sun-dried tomatoes & cook over low heat.
10) Add 1 TBS olive oil to large pan over medium-high heat.
11) Add onions & 1/4 tsp salt, stirring often until onions soften & turn golden, about 10 minutes. Reduce heat to medium-low & cook for another 20 minutes.
12) Remove eggplant from oven & allow to cool.
13) Add peppers to skillet with onions, increase heat to medium & cook until peppers soften & turn brown, about 15 minutes.
14) Cook for another 5-10 minutes until excess liquid evaporates.
15) Remove from heat.
16) Plate the eggplant shells, gently flatten them, add pinch of salt & evenly divide onion-pepper mixture among the shells.
17) Garnish with pine nuts & mint leaves.
14) Add garlic & stir for 1 minute
15) Scrape out eggplant flesh from roasted eggplants & add to skillet.
16) Add tomatoes, paprika, allspice & molasses, lemon juice & a little olive oil to skillet.