Eggplants Imam Bayeldi, Stuffed with Onions, Peppers, Cheese, and Nuts

My version of the famous Turkish Imam Bayeldi (literally “the Imam fainted”) is based on my mother’s recipe. I have enriched the stuffing of onions, garlic, and peppers by adding walnuts and cheese, and I top with tomato sauce just before baking. These additions and the extra sauce, as well as the tomato slices I place under the eggplants, are my take on the classic dish.