Roasted Eggplant stuffed with Summer Vegetables

Preheat oven to 500F. Slice 3 medium eggplants in half lengthwise, leaving peels and stems on. Brush with less than 1/4 cup of the olive oil and sprinkle with salt. Spray baking sheet with nonstick spray and bake oiled eggplant halves cut side down 20 minutes. Remove from oven and cool, reducing oven temperature to 350 F. While eggplants are baking, prepare stuffing: Heat remaining olive oil (about 1/4 cup), and saute 2 small chopped onions (about 2 cups) about 10 minutes till translucent. Add 2 of the minced garlic cloves and 2 peeled, shredded carrots and saute 10 more minutes. Add 1 diced bell pepper or 2 Anaheim or other mild peppers (seeded and diced); 1 cup diced zucchini; 1/2 cup pine nuts; 2 Tbsp dried cranberries; 1 tsp dried marjoram; 1 Tbsp fresh thyme; 1/2 tsp salt; and 1/4 tsp ground black pepper and saute about 15 minutes more. Meanwhile, make topping by heating another 4 cup extra virgin olive oil in a small skillet. Saute 2 more minced garlic cloves only two minutes, stirring, then add 1 cup dried bread crumbs. Stir just till oil is absorbed and remove pan from heat. Stir in 1 cup fresh crumbled or grated, dry salty cheese such as queso fresco or Parmesan. Stuff the cooled eggplant halves by turning them cut side up on the cooled baking sheet (greased earlier). Push the flesh inside to the sides, then mound the zucchini-carrot stuffing inside. Top with bread crumb-queso fresco (or feta or Parmesan) mixture. Bake 30 minutes at 350F.