• Pierce the eggplant with a fork 8 to 10 times. Heat a cast-iron skillet over medium heat, place the eggplants into the skillet, and cover with foil. Cook for 40 minutes, turning the eggplant every 10 minutes to sear all sides.
• Once the eggplant is seared and softened, place on a rimmed cutting board and cool for at least 15 minutes. After the eggplant has cooled, slice the eggplant in half. With a spoon, scrape the pulp from the inside of the vegetable. Place the pulp into a food processor and puree until smooth.
• In a medium skillet over low heat, add 2 tablespoons of olive oil and the garlic. Cook for 5 minutes. Increase the heat to medium, and add the tomatoes, roasted peppers, salt and a pinch of red pepper. Cook for 10 minutes until the liquid from the tomatoes is mostly reduced.
• Add the eggplant and cook for an additional 10 minutes. Turn the heat off and add the mozzarella. Stir until the cheese is melted and fully incorporated into the mixture.
• Serve warm or chilled topped with chopped parsley, a dollop of plain yogurt and with crusty bread.

for the roasted red bell peppers

• Heat the oven to 500 degrees.
• Place the peppers on a foil-lined baking sheet and cover each pepper with 1 teaspoon of olive oil. Roast the peppers for 30 to 40 minutes, turning every 10 minutes until all sides are nicely charred.
• Remove from the oven and place in an airtight container. Cool for 15 minutes. Once the peppers are cooled, remove from the container and peel off the skins, removing the core and seeds to discard. Set the peeled peppers aside to use as instructed.