Fan-Folded Eggplants Stuffed with Tomatoes and Cheese

Start with small eggplants — about one per person. Wash them and slice them lengthwise into a fan shape, leaving the stem intact. Sprinkle them generously with salt and let them sit for about ten minutes.

Between each ‘petal’ of the fan, tuck in fillings from your pantry. For example:

1. Thinly sliced mushrooms and bell peppers
2. Sliced cured meat or sausage with tomato rounds
3. More bell peppers, mushrooms, and tomatoes
4. Tomatoes and any other odds and ends you have on hand

Use plenty of tomatoes. Bake the stuffed fans inside a roasting bag. In the last five minutes, open the bag and sprinkle a generous amount of grated cheese on top. It’s a true delight!