what to do with what you pick

What to do with those long skinny eggplants…John called in around dinner time with some he cooked and they where absolutely delicious.  Here is his simple recipe:

“Cut each one lengthways, score the flesh without cutting through the skin.  Mix up as much garlic as you like, and any herbs you have in season –  I used rosemary, thyme and oregano.  Mix into a soft paste with olive oil and cover the fruit working into the cut marks.  Arrange in an oven tray and grate any hard cheese over it.  As I had some bacon I chopped it very finely and added that then baked in a hot oven for 20 minutes then at a low temperature for 10 minutes.  The second bake might not be necessary but as they were drying out, I added some more oil.

Too many Roma tomatoes?They’re not the best, but will make the best pasta sauce.