harissa eggplant & roasted red peppers

Preheat oven to

small eggplants, sliced in halves with stems still on (make a ‘flattening’ sliver on the backside so the eggplant isn’t wobbly)

Cooking spray

Tbl + 6 tsp. extra virgin olive oil (divided)

sea salt

harissa

asiago, shredded or grated

roasted red peppers, diced

cherry tomatoes, heirloom variety preferably, sliced in halves lengthwise