Roasted Eggplant Stuffed Tomatoes

Ok, I just watched my DVR recording of a dog named Tilly who "paints" pictures by scratching, chewing and licking a carbon paper covered canvas. Her art works sell for up to 2200 dollars.... oh my goodness. Ginger may be in for a new career!
I had a delightful lunch today with Amy Burchstead, her family and farm crew. It was wonderful to sit and chat about community supported agriculture. I just love the family and friends component to building a culture around a farm. I made a roasted vegetable dish tonight that inspired me to get to the computer.
Roasted Eggplant Stuffed Tomatoes
2 medium sized eggplant, peeled and chopped into 1/2 inch chunks ( I forgot to peel the eggplant when I made it tonight. I would definitely peel it next time, though it did taste like it was full of fiber...)
4 T olive oil
1/2 t salt
a few grinds black pepper
a sprinkle of garlic powder
a sprinkle of adobo seasoning
a light sprinkle of cumin
Toss all of these ingredients together on a lightly greased sheet pan. Roast at 350 degrees for just shy of an hour.
The tomato part should be done at the same time. Cut 10 plum tomatoes in half and remove all of the seeds and inner membranes. Place cut side up on the same sheet pan beside the eggplant.
Roast for the same amount of time with the eggplant.
Stir the eggplant about 30 minutes into the cooking time. When the veggies smell wonderful and are slightly caramelized, stir once more and remove from oven.
Place all of the eggplant into the bowl of a food processor. Add another sprinkle of adobo seasoning, and garlic powder. Pulse to begin pureeing. Add up to 3 T of water and continue pulsing to create a very thick- almost smooth- paste. Remove the tomato halves from the sheet pan carefully- to keep their shape.
Generously fill the roasted tomato halves with the eggplant puree. Serve alongside some spinach salad or curried chicken salad over spinach with fresh apple slices (like we did tonight)
It was absolutely scrumptious!
Savor. Linger. Enjoy!
-Cynthia