Stuffed eggplant

Steps

1. Preheat the oven to 220°C.
2. Slice the eggplants lengthwise until they are almost sliced all the way through.
3. Sprinkle a pinch of sea salt onto each half of eggplant.
4. Let them sit for 30 minutes to remove moisture.
5. Place the eggplants on a baking sheet and bake for 15 minutes.
6. Add the onion, tomatoes, spinach, garlic, peppers, and tomato paste to the skillet and sauté
7. Stir in the sugar, cumin and red pepper flakes.
8. Open the eggplants so they are butterflied, and place them in a baking dish.
9. Reduce the oven temperature to 180°C.
10. Spoon the filling evenly into the eggplant.
11. Roast in the oven for 45 mins.