This time of the year, our local farmers market overflows with eggplants of all colors and shapes. Purple and hot pink balloons. Twisting asian eggplants that look like vegetarian sausages. And miniauture versions of all of the above. They're so inviting that I find myself buying several pounds and later in the week searching for ways to cook them before they rot.
I found this simple recipe, which uses summer tomatoes as well, in the Joy of Cooking and modified it based on what I could find in my refrigerator.
Before you start, preheat the oven to 375 degrees. Cut the eggplants in half, and scrore the flesh side of the eggplant, taking care not to cut through the skin on the other side. Heat the olive oil in a large pan, reduce heat to medium, and cook the cut side of the eggplant until brown. Turn the eggplant and cook for two more minutes.
Place the eggplants, cut side up, in a shallow baking dish and sprinkle on the blue cheese and fresh pepper.
In the skillet, cook the tomatoes until they release some liquid and form a sauce. Ladle the tomatoes across the eggplants, cover with tinfoil, and bake for thirty minutes. A few minutes before serving, sprinkle on the oregano and briefly return to the oven.