Italian Roasted Eggplant

1 large eggplant (I prefer Japanese)
1 large beefstock tomato (add more if using a smaller tomato)
about 1/2 c diced leek (or other onion)
a couple of Tbsp olive oil
a couple crushed cloves of garlic
a small handful of fresh lemon or lime basil chopped (you can also substitute regular or dried basil)
some spaghetti herbs (oregano, thyme, marjoram) to taste
salt and pepper
1-2 cooked navy beans

Toss together in a large stone with a lip (as in, not a flat stone) and roast on 350 degrees or so until everything starts looking golden brown. Top with mozerella cheese and continue cooking until melted.

Serve with whole grain toast or rice.

FYI- Although all of the recipes I post are original, most of them are moderately to significantly modified versions of another recipe and/or well known dish. This is 100% Tara original.