• 4 small eggplants, sliced vertically
• olive oil
• 2 pounds plum tomatoes, peeled
• 1/4 stick butter
• 1 scallion, minced
• 1 bunch fresh tarragon, minced
• salt and freshly ground black pepper

Cut the eggplants into slices of 1/4" thick. Rub them with some olive oil until they are well coated. Preheat the oven to 350° and bake the eggplants for 20 minutes, or until soft. Meanwhile, slice the tomatoes horizontally, remove the seeds and leave only the pulp; then cut into small cubes. In a small pan, melt the butter and add the minced scallion; cook until transparent, add the tomatoes, salt and pepper (and any other herbs if you like) and cook for 10 minutes. Once ready, pour over the eggplants and dust with the tarragon. Serves 4

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