Roasted Eggplants and Tomatoes

Ingredients

• 4 Japanese eggplants, halved lengthwise
• 4 Roma tomatoes, halved lengthwise
• 6 tablespoons olive oil
• Salt and freshly ground black pepper
• 4 teaspoons minced garlic
• 1/2 teaspoon dried oregano leaves
• 1 (14-ounce) can diced tomatoes, drained
• 1/3 cup dried plain bread crumbs

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