Charred Eggplant with Spicy Tomato Sauce

1 fresh red onion, unpeeled and halved

4 garlic cloves, skin on

4 small tomatoes

1/2 bunch cilantro

Juice of 1 lime

3 hot peppers, serrano or jalapeno

3 TBSP. fish sauce

1 tsp. dark brown sugar

3 Italian eggplants, halved

Extra virgin olive oil for drizzling

1/2 cup salted dry-roasted peanuts

thinly sliced serrano pepper and chopped cilantro for serving

Preheat the oven to 375 degrees. Heat a heavy-bottomed skillet to medium high heat. Toss onion, garlic, and tomatoes into an un-oiled skillet, and cook until brown and charred, stirring occasionally- about 10 minutes. Remove charred onion, garlic, and tomatoes, and place on a rimmed baking sheet. Repeat this process with the eggplant, first charring in an un-oiled skillet and then adding the eggplant to the baking sheet with the other veg. Finish roasting in the oven for another 15 minutes or until the onion is translucent, the tomatoes are jammy, and the eggplant is easily pierced with a fork. Remove charred eggplant from the baking sheet and set aside. Combine tomatoes, shallot, garlic, cilantro, lime juice, chiles, fish sauce, and brown sugar in a blender and blend to a coarse sauce. Transfer to a bowl. Arrange eggplant on a platter. Drizzle tomato sauce over, and top with peanuts, chiles, and cilantro leaves. Serve warm or room temperature!