Instructions: Heat oven to 350 degrees.

Cut eggplants in half lengthwise, and brush all over with 2 tablespoons olive oil. Roast face down in an oiled, shallow pan until the eggplant halves are tender and collapse, about 45 minutes. Cool eggplant, and reserve juices.

Peel tomatoes by dipping in boiling water for 30 seconds and slipping off skins. Cut tomatoes in half, and gently squeeze out the seeds. Chop fine.

Scrape eggplant from skin. Chop flesh finely on a large board. Add onion, and chop until well minced. Add garlic and tomatoes. Chop until mixture is a fine consistency. Mix in parsley, herbs, remaining 6 tablespoons olive oil, and reserved juices. Season to taste with salt and pepper. Chill until ready to use.

Makes about 5 cups.

Yield: 5 cups

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