This recipe was so simple and surprisingly tasty. I added a step by peeling and slicing the eggplant and then placing them on a baking sheet with a sprinkle of salt. The bitterness of the eggplant is minimized by letting the eggplant rest in this way for an hour or so. Just make sure to rinse the eggplant with cold water before cooking. The eggplant and onion slices are browned on the stovetop before they are assembled with the tomato slices in a square casserole dish. After a quick 20 minutes in the oven grated parmesan is sprinkled across the top and then returned for a few minutes under the broiler. And that’s it folks . . . A beautiful combination of flavors that can serve as a vegetarian main dish or as a side.
TOMATO AND EGGPLANT TIAN (Serves: 4)
- 20 bocconcini (mozzarella balls)
- 1 cup extra-virgin olive oil
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- One 15-ounce jar plum preserves
- 1 cup balsamic vinegar
- 20 fresh rosemary sprigs
- 2 pints grape tomatoes
- Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices
- Rub a small baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
~ FoodNetwork.com ~