Fresh Tomatoes, Basil and
Piece of Cheese...
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La Belle Cuisine - More Vegetable Recipes
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Tomato-Zucchini
Tian
Sur La Table - Outdoor Entertaining
"The
best way to eat [tomatoes] is in the garden, warm and pungent
from the vine,
so that one can suck unashamedly, and bend over if
any of the juice
escapes."
~
M.F.K. Fisher
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Summery Floral Decoration with Vine Tomatoes
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La Belle Cuisine
Tomato-Zucchini Tian
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1
medium eggplant, peeled
Salt
2
medium onions, peeled and chopped
3
cloves garlic, peeled and minced
1/2
cup extra-virgin olive oil
Freshly
ground black pepper
2
medium zucchini, sliced diagonally
6
medium ripe tomatoes, sliced
3-4
sprigs fresh herbs (basil, thyme, oregano)
1/2
cup grated Parmigiano-Reggiano
1. Cut eggplant in 1-inch cubes, sprinkle with salt, and place in a
colander. Drain for 30 minutes, then pat dry.
2.
Cook onions and garlic in 3 tablespoons olive oil in a medium
skillet
over medium heat until slightly browned, about 10
minutes. Transfer
to a medium baking dish.
In the same
skillet, cook eggplant in 2 to 3
tablespoons olive oil
until
tender and slightly browned, about 10 minutes. Season with
salt and pepper, and stir into onion mixture.
3. Preheat oven to 400 degrees F. Arrange zucchini and tomatoes
in
layers over eggplant. Top with herbs, drizzle with remaining
oil,
season with salt
and
pepper, and bake 30 to 40 minutes.
Sprinkle
with cheese and serve.
Serves 6.
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