For fresh basil puree:
For the black olive dressing, combine all ingredients and allow to sit for at least 2 hours, covered and refrigerated, for flavors to develop. For the poached garlic in the basil puree, place unpeeled garlic cloves in a small saucepan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husk from garlic, chop. For the basil puree, blanch the basil in lightly salted boiling water for about 5 seconds. Remove and immediately plunge into ice water to stop the cooking and set the color. Drain well, squeeze dry and chop. Add to a blender along with poached garlic, olive oil, pine nuts and enough stock to make a smooth puree. Store in refrigerator.
For the garnish:
To oven dry tomatoes for napoleons, cut tomatoes in half and remove stems. With your fingers gently squeeze and remove the seeds. Lightly oil a baking sheet, place tomatoes and season lightly with sea salt and freshly ground pepper. Place in a preheated 225 degree oven for 3 to 4 hours or until tomatoes are somewhat shriveled and have the faintest bit of color on them. For the napoleons, slice the eggplants into 12 (1/2-inch) thick rounds and generously paint both sides with olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in a preheated 400 degree oven until cooked through and lightly browned, about 10 minutes. Set aside. Oil, season and roast remaining vegetables in the same manner and set aside. Be sure not to overcook, vegetables should still have some texture. To assemble the napoleons, on a lightly oiled baking sheet start with a round of eggplant and top with slices of zucchini, onions, peppers, mushrooms and oven dried tomatoes and cheese. Repeat the layers, ending with an eggplant slice for each napoleon. Place a rosemary spear in the center of each napoleon to hold it together. To serve, Place baking sheet with napoleons in a preheated 375 degree oven for a few minutes to warm through and barely melt cheese. Place on warm plates and spoon the black olive dressing around. Top with drops of the reduced Balsamic vinegar, fresh basil puree and garnish with herb sprigs. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1064.9 Kcal (4459 kJ)
Calories from fat	523.78 Kcal
		% Daily Value*
Total Fat	58.2g	90%
Cholesterol	56.12mg	19%
Sodium	2510.17mg	105%
Potassium	1226.67mg	26%
Total Carbs	36.65g	12%
Sugars	17.28g	69%
Dietary Fiber	12.06g	48%
Protein	104.66g	209%
Vitamin C	160.8mg	268%
Vitamin A	3mg	99%
Iron	51.1mg	284%
Calcium	3059.2mg	306%

Amount Per 100 g
Calories	126.97 Kcal (532 kJ)
Calories from fat	62.45 Kcal
		% Daily Value*
Total Fat	6.94g	90%
Cholesterol	6.69mg	19%
Sodium	299.3mg	105%
Potassium	146.26mg	26%
Total Carbs	4.37g	12%
Sugars	2.06g	69%
Dietary Fiber	1.44g	48%
Protein	12.48g	209%
Vitamin C	19.2mg	268%
Vitamin A	0.4mg	99%
Iron	6.1mg	284%
Calcium	364.8mg	306%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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