Eggplant Fans(Aubergines En Eventail For 4) - cooking recipe

Ingredients

1 medium elongated eggplant (1 to 1 1/4 lb.), rinsed, wiped dry, ends trimmed, but unpeeled
2 large firm ripe tomatoes, core removed, unpeeled, split vertically, the halves sliced thinly
1 large onion, finely chopped
4 cloves garlic, peeled and finely sliced
1/3 to 1/2 c. olive oil
4 tender artichokes, pared to hearts, quartered and chokes removed
3 oz. black olives (preferably small \"Nicoises\")
2 bay leaves, broken into small pieces
1 tsp. mixed herbs (thyme, oregano, savory)
salt and pepper

Preparation

If only the large, egg-shaped eggplant is available, split it and cut it into slices crosswise.
Otherwise, split the small elongated variety; place the halves, split side down, on the chopped board and cut each, leaving the slices attached at the stem end, into 1/3-inch thicknesses, forming \"fans\".
Slip tomato slices into the slits of the sectioned eggplant halves and arrange them, gently forced together, side by side, in a large, oiled gratin dish, on the bottom of which has been scattered half of the chopped onion and sliced garlic.