Venezuelan Eggplant with Green Beans

3 lrg eggplants, halved lengthwise
7 tbl olive oil
3 cloves garlic, chopped
3 cup shiitake mushrooms stems removed and caps sliced 1/4 inch thick
1 cup green beans cut into 1-inch length OR thawed frozen green beans
1 1/2 tsp minced shallots
1 tsp minced garlic
3 ripe plum tomatoes, diced
Salt and freshly ground pepper, to taste
1 tbl chopped cilantro leaves
1 tbl chopped fresh parsley leaves

Preheat oven to 350 F. Peel eggplant and cut into 1-inch cubes. In medium bowl, combine eggplant, 6 tablespoons oil and chopped garlic. Toss to coat and let marinate at room temperature for 20 minutes. Spread eggplant on baking sheet. Roast until tender, about 20 minutes. In large skillet, heat remaining tablespoon oil over medium-high heat. Add mushrooms, green beans, shallots, minced garlic, tomatoes, and salt and pepper and cook, stirring, until vegetables are softened, 5 to 8 minutes. Add eggplant and mix to combine. Season with salt and pepper. Heat thoroughly. Serve sprinkled with cilantro and parsley.