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[quote=Anonymous]This recipe is a favorite of ours all summer - I have Japanese eggplant in my garden and it's a great way to use it.  You can sub fresh oregano for the thyme.  Excellent with fresh bread to sop up the juices!

4 small Japanese eggplants
3 tablespoons extra-virgin olive oil, divided
Sea salt
Cracked black pepper
1 large, very ripe heirloom tomato
2 cloves garlic, crushed
4 sprigs of fresh thyme
2 ounces pecorino di Fossa (or Parmigiano-Reggiano), shaved or thinly sliced

Heat oven to 450 degrees.  Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. Roast until tender and light golden brown, about 25 to 30 minutes.

While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, ½ teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.

When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.

Scatter with pecorino and roast for about 5 minutes until cheese is melted.

Transfer to a serving dish, including the pan drippings, and serve hot with fresh Italian bread.[/quote]

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