Eggplant Fans - cooking recipe

Ingredients

3 medium eggplant (1 to 1 1/4 lb.), ends trimmed
2 large, firm tomatoes, halved lengthwise, cored and thinly sliced
2 Tbsp. olive oil
1 large onion, finely chopped
4 garlic cloves
1 (13 oz.) can artichoke hearts
1/2 c. small black olives, pitted
2 bay leaves, crumbled
1 tsp. mixed dry thyme and savory
salt and pepper
fresh parsley or basil leaves

Preparation

Split eggplant lengthwise.
Place the halves, split side down, on a chopping board.
Cut each half lengthwise into 1/2-inch slices, leaving the slices attached at the end to form fans.
Slip tomato slices into the slits of the eggplant halves.