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Aubergine and Tomato Galette

I served this for dinner the other night, and it was really good.  Since 
there are only two of us we had the leftovers the next day for lunch.
  *  Exported from  MasterCook  *

                       Aubergine and Tomato Galette

Recipe By     : Sara Brown (edited)
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        aubergine (eggplant), whole
    1      whole         onion -- chopped
   2      cloves        garlic -- crushed
   1      pound         plum tomato, whole -- chopped
   2      tablespoons   sun-dried tomatoes-- chopped
   2      teaspoons     fresh oregano -- chopped
   1      teaspoon      fresh rosemary -- chopped
   1      teaspoon      fresh thyme -- chopped
   4      ounces        fat-free mozzarella cheese
   3      tablespoons   fat free parmesan cheese -- grated

Scrub the eggplants.  Slice them in to thick slices (1").  Place on a 
nonstick  cookie pan (or use parchment paper) and bake at 350 for 30 minutes. 
 The slices should be soft and slightly browned.  Heat 3 T water or veg stock 
in a nonstick skillet.  Add onion and garlic and cook until soft.  Add 
tomatoes, and sun dried tomatoes and cook 10 minutes.  Add spices and season 
to taste with salt and pepper.  Place most of tomato mixture on the bottom of 
a large rectangular baking dish.  Place cooked eggplant on top of this and 
then top with rest of tomato mixture.  Cook another 25 minutes.  Sprinkle 
with mozzarella and parmesean and cook until melted, 5 to 10 minutes.

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