1 (16 ounce) can cherry pie filling
1 medium plum eggplant, halved and seeded
1/3 onion, thinly sliced
1/3 cup minced celery
1 1/2 teaspoons dried rosemary
1 teaspoon dried thyme
1 dash oregano
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups semisweet chocolate chips
1 egg
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Place eggplant halves in medium bowl. Sprinkle with onion slices, then thinly slice, to 1/4 inch thick.
In a medium bowl, mix eggplant halves, onion slices, celery, rosemary, thyme, oregano, salt, pepper and chocolate chips. Mix well.
Sprinkle eggplant slices onto plum halves. Drizzle with melted chocolate mixture.
Arrange plum halves on a large baking sheet. Bake 15 minutes in the preheated oven, or until lightly browned. Flip the eggplant slices over and repeat with vegetable slices.
Bake uncovered in preheated oven for 30 minutes, or until tops are lightly browned. Spoon mixture onto plum halves and spoon generously over plum. Cover and refrigerate at least 1 hour.