Roasted Eggplant with Melted Tomatoes and Basil

This is an easy recipe that uses only the oven, but give yourself some time. The whole eggplant needs to roast for about an hour. If you’re pressed for time, cut it in half lengthwise before roasting.

Serves 4

• 1 whole eggplant

• 1 pint (about 2 cups) cherry tomatoes, halved

• 2 T + 2 t olive oil, divided

• 3 cloves garlic, chopped

• 3 sprigs rosemary, or thyme or both

• Kosher salt and black pepper

• 1⁄3 c shredded mozzarella

• 1⁄2 t ground cumin

• 2 T pine nuts, toasted in a dry skillet

• Chopped basil for garnish

Preheat the oven to 350 degrees. On a sheet pan, toss tomatoes with 2 tablespoons of olive oil, garlic, and herbs. Season with salt and pepper.

Wrap the eggplant in foil and place on a separate sheet pan.

Place both tomatoes and eggplant in the oven. Roast for tomatoes for 30-40 minutes, until they are very soft and beginning to fall apart. Roast the eggplant for 60-70 minutes, depending on the size, until it is very tender when poked with a fork.

Preheat the broiler.

Slice the roasted eggplant in half lengthwise. Season the flesh with a 1⁄4 teaspoon salt and some grindings of black pepper. Stir together the 1⁄2 teaspoon cumin and 2 teaspoons olive oil and spoon over the eggplant halves. Top with about 1 cup of melted tomatoes. Sprinkle shredded mozzarella on top and place under the broiler until the cheese is bubbly and browned. Garnish with pine nuts and basil.

Serve with rice, couscous, or polenta.