Eggplant (Aubergine) Tart |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This crust-less tart will make your kitchen smell like a sweet Italian evening! A crusty baguette is perfect to soak up the sauce! Ingredients:
2 large eggplants |
2 (14 1/2 ounce) cans plum tomatoes (drained, squeezed of excess liquid and coarsely chopped) |
1 (8 ounce) package mushrooms (sliced) |
4 tablespoons capers (drained and rinsed) |
2 (5 1/3 ounce) packages goat cheese (montrachet) |
4 garlic cloves (minced) |
4 tablespoons fresh oregano |
2 tablespoons fresh basil |
2 tablespoons fresh thyme |
salt & pepper |
olive oil |
Directions:
1. Slice eggplants on the slant: lightly score and lay on cookie sheet.
2. Sprinkle with salt and pepper.
3. Broil for 5- 10 minutes, until just turning brown.
4. Remove: turn oven to 450.
5. Heat oil in pan on stovetop.
6. Toss in minced garlic, salt& pepper, herbs; stir.
7. Add tomatoes, capers, and mushrooms.
8. Heat thoroughly for about 10 minutes, until mixture begins to thicken.
9. Remove from heat.
10. In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
11. Arrange goat cheese evenly.
12. Garnish with fresh basil leaves.
13. Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.
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