Garden Vegetables II
Patrick Day
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La Belle Cuisine - More Vegetable Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
Tomato-Zucchini
Tian
 
"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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Friday, November 10, 2006
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Courgettes and Peppers
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Tomato-Zucchini Tian
Saveur
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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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