Eggplant-And-Bulgur-Stuffed Vegetables

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Ingredients for 8 servings

1 (1 1/2-lb) eggplant

8 small round tomatoes (about 2 1/2 inches in diameter; 2 1/2 lb total)

1 3/4 teaspoons salt

4 small zucchini (1 1/2 lb), halved lengthwise

1 large onion, chopped (2 cups)

6 tablespoons extra-virgin olive oil plus additional for brushing vegetables

2/3 cup medium bulgur

1/2 teaspoon sugar

1/2 teaspoon ground allspice

3/4 teaspoon black pepper

1/3 cup dried currants

4 small (not baby) yellow or orange bell peppers with stems (2 lb total), halved lengthwise through stem, then ribs and seeds discarded

1/4 cup chopped fresh flat-leaf parsley

Special equipment: a well-seasoned 12-inch cast-iron skillet

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