Tomatoes With Eggplant

• 1 large eggplant
• Salt
• 4 tablespoons garlic oil
• Freshly ground pepper
• 1 small onion, peeled and finely chopped
• 1/2 cup finely chopped button mushrooms
• 2 cloves roasted garlic
• 2 tablespoons balsamic vinegar
• 2 tablespoons mayonnaise
• Juice of 1 lemon
• 6 small plum tomatoes
• 12 pieces marinated anchovies

1. Cut the eggplant in half lengthwise and score the cut surfaces with a knife.
2. Sprinkle with salt and let sit for 1 hour.
3. Preheat oven to 350 degrees.
4. Wipe eggplant with paper towels.
5. Place halves on baking sheet cut side up and sprinkle with 2 tablespoons garlic oil and pepper.
6. Bake until tender, about 1 hour.
7. Spoon out flesh, put it in a strainer and let drain.
8. Heat 1 tablespoon garlic oil in a medium skillet and add onion and mushrooms.
9. Cover and sweat until tender, about 7 minutes.
10. Put onion mixture, eggplant, garlic, 1 tablespoon oil, vinegar, mayonnaise and lemon juice in a food processor.
11. Blend and season with salt and pepper.
12. Cut tomatoes lengthwise.
13. Remove seeds.
14. Fill with eggplant mixture and top with a piece of anchovy.

eggplant, salt, garlic oil, freshly ground pepper, onion, button mushrooms, garlic, balsamic vinegar, mayonnaise, lemon, tomatoes, anchovies

Taken from cooking.nytimes.com/recipes/11224 (may not work)