2 Tablespoons Olive Oil
2 Baby (plum-sized) Purple Eggplants, stemmed, split length-wise
2 Portabella caps, sliced 1/4-inch thick slices
4 Large Eggs
3 Tablespoons Olive Tapenade
2 Tablespoons Fresh Basil, chopped
1/4 teaspoon salt
1 5.2-oz package Boursin cheese with herbs and garlic, divided
1. Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves (cut side down) and portabella caps, spaced evenly. Cover; cook until tender, ~10 minutes.
2. Whisk eggs, tapenade, basil and salt in a bowl. Sprinkle with pepper. Coarsely crumble half of the Boursin into the eggs; whisk to blend.
3. Pour egg mixture over eggplant and portabella, rearranging evenly in pan. Cook uncovered over medium heat until sides and bottom begins to brown, loosening sides occasionally with spatula letting runny egg to seep to the bottom, ~5 minutes. Sprinkle with remaining cheese. Cover; cook until set, ~7 minutes.
Yields 4 servings.