Prepare the eggplants: slice eggplants in quarters from bottoms to just before the stems and open slightly with your fingers.

Heat oil in a frying pan. Add eggplants, sprinkle with sea salt and fry until slightly blistered. Remove and set aside.

Make the stuffing: on a cookie sheet,  spread pumpkin and sunflower seeds. Sprinkle with sea salt and virgin olive oil and toss well to coat.

Place in the oven at 350 degrees F for 10 to 15 minutes until browned and popping. Remove and place on a paper towel to remove excess oil.

In a small mixing bowl, combine the dry ingredients, Panko bread crumbs and dry spices.

On a cutting board, finely chop the toasted seeds and add to bowl. Add 2 tablespoons oil and mix together to bind the stuffing.

Make the sauce: in a frying pan, heat a small amount of oil, add garlic, red onion and long green onion halves. Heat for a few minutes, then add the tomato sauce, red wine and continue to simmer.

Meanwhile, open the quartered ends of the eggplant and stuff each one with the panko seed stuffing then place upright in the tomato sauce.

Add the halved cherry tomatoes and zucchini around the eggplants, then add the sprigs of thyme.  You can also use chopped nuts if you desire.

Top with sesame seeds and cover, simmering for 20 to 30 minutes. Check occasionally and add water to the sauce if necessary. Serve over a bed of white rice and enjoy!