Slice the eggplants in half lengthwise keeping part of the stem. Score the flesh with a knife, salt generously, and let drain in a colander for 1 hour. Rinse under cold running water and pat dry with paper towels.

Preheat the oven to 400 F (200 C).

Line a baking sheet with parchment paper and place the eggplant cut-side up. Brush liberally with olive oil on both sides. Set the baking sheet in the middle of the oven and bake until the eggplants are golden, about 20 minutes.

Warm ¼ cup olive oil in a deep skillet, add the onions and sprinkle with 1 teaspoon salt. Sauté, stirring often, for 8-10 minutes or until soft. Add the peppers and sauté stirring every now and then for another 8 minutes, or until soft. Add the garlic, sauté for 1 minute stirring, then remove from the heat. Add pepper, the cumin, the walnuts and most of the cheese –reserve some cheese to top the eggplants– toss to mix the stuffing and taste to adjust the seasoning.

Chose a baking dish that holds the eggplants snugly. If you like, line with parchment paper. Brush the pan (or paper) with olive oil and line with the tomato slices. Place the eggplants on the tomatoes and with a spoon push the softened flesh to create room for the stuffing. Fill each eggplant half with the onion-pepper mixture, and top with 2-3 tablespoons of the tomato sauce. Pour any remaining sauce between the eggplants.

Drizzle the stuffed eggplants with 2-3 tablespoons olive oil and sprinkle with some cheese, then bake for 40 minutes, or until bubbling and somewhat charred on top. Let cool for at least 20 minutes. Transfer the eggplants to a serving dish and, of you like, top each one with half a tomato slice from the pan, sprinkle with pine nuts and decorate with parsley, if you like.

Serve warm, or at room temperature.