- 2 large zucchinis, halved lengthwise and seeded
- sea salt to taste
- freshly ground black pepper to taste
- extra-virgin olive oil, or to taste
- 2 (1/2 inch thick) slices eggplant
- 1 cup cherry tomatoes, quartered
- 1 clove garlic, minced
- 1 cup fresh basil leaves, divided
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon balsamic vinegar
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Season zucchini with sea salt and freshly ground black pepper. Drizzle 2 tablespoons olive oil over the zucchini halves.
- Bake zucchini in preheated oven until softened, about 10 minutes. Remove to a platter to cool; cut into 2-inch segments, keeping them together to resemble intact halves.
- Season eggplant slices on both sides with salt and pepper; arrange onto the baking sheet.
- Bake eggplant for 15 minutes, flip, and continue baking until browned, 15 to 20 minutes more; remove to a cutting board and let cool slightly.
- Remove and discard skin from eggplant. Chop eggplant flesh and transfer to a large mixing bowl; add tomatoes and garlic.
- Chop 3/4 cup basil leaves; add to eggplant mixture and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Drizzle 3 tablespoons olive oil over the mixture; toss to coat. Spoon the mixture onto the zucchini halves. Drizzle balsamic vinegar and more olive oil over the stuffed zucchini. Tear remaining basil leaves and sprinkle over the zucchinis.