Use eggplants that are the same size, and make this when tomatoes are ripe and flavorful. This is such a great dish that I usually calculate a whole eggplant per person for a first course, and half an eggplant when used for a buffet or a side.
I love using tomatoes of different colors and sizes, such as a combination of heirloom and baby tomatoes, as the variety adds great charm to the colorful dish. It will still be perfect if you just use one, but for the best results, it is critical to have ripe tomatoes.
