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Prep the Eggplants:
Cut the eggplants in half lengthwise. Scoop out the insides, leaving enough flesh on the skins to hold their shape when baked.
Sprinkle the halves with salt and set them aside to draw out moisture for about 30 minutes.
Cook the Filling:
While the eggplants are resting, heat some olive oil in a skillet over medium heat.
Sauté the chopped onion and green pepper until they start to soften.
Add the spinach and cook until it wilts down.
Stir in the ricotta cheese and mix until well combined.
Season the mixture with salt and pepper to taste.
Prepare the Tomatoes:
In a separate bowl, mix the crushed and diced tomatoes together. Season with salt and pepper and set aside.
Stuff the Eggplants:
After the eggplants have rested, pat them dry to remove excess moisture.
Spoon the vegetable and ricotta mixture into the hollowed-out eggplants.
Place the stuffed eggplants in a baking dish, and pour the tomato mixture around and over the eggplants.
Bake:
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