Eggplant Fans Recipe

Directions:

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