Turkish Stuffed Eggplant Imam Bayildi

Ingredients

• 1⁄2 cup extra-virgin olive oil
• 4 small eggplant (about 1 lb. 12 oz.)
• Kosher salt
• 2 cups minced leek (about 1 medium, rinsed, dark green leaves removed)
• 1 cup diced green bell pepper (about 1 medium, stem, seeds, and pith removed)
• 1⁄2 cup minced cauliflower
• 4 minced garlic cloves
• 3 1⁄2 cups grated Roma tomato, excess liquid drained (about 2 lb. or 13 medium tomatoes)
• 1⁄2 cup minced parsley
• 2 tbsp. minced fresh oregano
• 1 1⁄2 tbsp. maras pepper
• 1 cup crumbled feta or shanklish cheese (5 oz.)

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