Eggplant Fans Recipe

How to make it

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• Preheat oven to 450.
• Split eggplants lengthwise.
• Place the halves split side down on a chopping board and cut each half lengthwise/
• Leave slices attached at the stem end to form fans.
• Slip tomato slices into the slits of the eggplant halves.
• Oil a large gratin dish with 2 tablespoons of the olive oil.
• Scatter half the onion and garlic over the bottom.
• Arrange eggplant halves gently forced together side by side in the dish.
• Pour remaining olive oil into a bowl.
• Pare artichokes to the hearts and quarter them.
• Removing chokes and place the hearts immediately into the oil turning to coat completely.
• Force the quartered artichoke hearts and olives into crevices around the eggplant fans.
• Fit in the bay leaf fragments then scatter remaining onion and garlic over the surface.
• Sprinkle with herbs, salt and pepper.
• Press everything into place to form as regular a surface as possible.
• Dribble the oil left over from the artichokes over the entire surface adding more if necessary.
• Place a sheet of aluminum foil loosely over the surface and bake for 1-1/2 hours.
• After 15 minutes reduce heat to 350.
• When done the stem ends of the eggplants should be soft to the touch.
• Serve at room temperature.