When the eggplant is the pizza

Eggplants, tomatoes, olive oil, garlic and cheese are a match made in heaven.  Indulgent comfort food that contains no dough :-)

Ingredients:

2 medium eggplant, cut in half lengthwise

2 minced cloves of garlic

6 diced peeled tomatoes

1 cup shredded mozzarella

1/3 cup feta cheese crumbles

Your favorite extra virgin olive oil

coarse salt

To top: oregano, basil, or chives

Instructions:

1. Pre-heat your oven to 400F.
2. Making diagonal cuts in a crosshatch pattern on the cut side of each eggplant half (don't cut the peel!)
3. Brush the eggplants with olive oil and sprinkle with salt.
4. Roast for about 20 minutes, until tender and golden.
5. While you wait for the eggplant to roast, sautee garlic in olive oil.  When it starts smelling nice and garlicky, add the diced tomatoes, stir, and keep cooking to reduce the liquids, around 10 minutes. Add salt and pepper to taste.
6. Leave the oven on and remove the eggplants. (Careful, it's hot!)  Smush down the inner part of each eggplant half with a fork or spoon to make room for the sauce.
7. Add a generous helping of sauce to each eggplant half and sprinkle your cheeses on top. 
8. Eggplants go back in the oven for another 5-10 minutes until the cheese is melted and looking delicious.
9. That's it! Remove from oven, sprinkle oregano, chives or shredded basil and serve!