Eggplant Provencal in Roasted Tomatoes

1. 1

   Preheat the oven to 350F.

2. 2

   Slash the cut surfaces of the eggplant in a crosshatch pattern, drizzle with the olive oil and herbs, and place on a lightly oiled baking sheet, cut-side up.

3. 3

   Bake until tender, about 1 hour.

4. 4

   Scoop the flesh into a small bowl, mash lightly, and season to taste with salt and pepper.

5. 5

   Slice 1/2 inch off the top of each tomato and scoop out the seeds and loose flesh.

6. 6

   Fill each with 1 clove roasted garlic and about 1/4 cup eggplant (or enough to fill).

7. 7

   Arrange on a baking sheet and drizzle with a link olive oil.

8. 8

   Sprinkle each tomato with salt and pepper.

9. 9

   Bake until softened and heated through, about 15 minutes.

10. 10

    Sprinkle with chopped parsley and serve hot.

11. 11

    Variation:

12. 12

    As a stuffing for bell peppers, bake 25 minutes at 350F.

* Per serving · 4 servings · Values may vary.