Eggplant Provencal in Roasted Tomatoes

• 1 large or 2 small eggplant, halved lengthwise
• 3 tablespoons extra virgin olive oil, plus a few drops for oiling the baking sheet
• 1 teaspoons herbes de Provence
• Kosher salt and freshly ground black pepper
• 4 medium-size ripe tomatoes
• 4 cloves Oven-Roasted Garlic
• Extra virgin olive oil, to drizzle over tomatoes
• Kosher salt and freshly ground black pepper
• 2 tablespoons coarsely chopped parsley

1. Preheat the oven to 350F.
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. Bake until tender, about 1 hour.
4. Scoop the flesh into a small bowl, mash lightly, and season to taste with salt and pepper.
5. Slice 1/2 inch off the top of each tomato and scoop out the seeds and loose flesh.
6. Fill each with 1 clove roasted garlic and about 1/4 cup eggplant (or enough to fill).
7. Arrange on a baking sheet and drizzle with a link olive oil.
8. Sprinkle each tomato with salt and pepper.
9. Bake until softened and heated through, about 15 minutes.
10. Sprinkle with chopped parsley and serve hot.
11. Variation:
12. As a stuffing for bell peppers, bake 25 minutes at 350F.

eggplant, extra virgin olive oil, herbes, kosher salt, tomatoes, garlic, extra virgin olive oil, kosher salt, parsley

Taken from www.cookstr.com/recipes/eggplant-provenccedilal-in-roasted-tomatoes (may not work)