Provençal Eggplant-Tomato Gratin

Tags

• food and wine
• food
• wine

Ingredients

• 6 small or medium eggplants (1 1/2 pounds)
• 4 garlic cloves (1 crushed and 3 thinly sliced, slices divided)
• 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
• 2 medium-size yellow onions, sliced (about 4 cups), divided
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/4 teaspoon ground coriander
• 1 1/2 teaspoon kosher salt, divided
• 5 medium tomatoes, cored and cut into 6 slices each
• 1 teaspoon freshly ground black pepper
• 6 button mushrooms, sliced
• 1/3 cup Niçoise olives, pitted and crushed
• 5 fresh bay leaves
• 1/3 cup fresh basil leaves, torn

Directions

• 1.

  Preheat oven to 450 degree F.

• 2.

  Trim stems from eggplants. If using medium eggplant, cut in half lengthwise. Cut small eggplants or medium eggplant halves into 7 slices each, cutting to, but not through, stem end. (Eggplant should be able to be fanned out without falling apart.)

• 3.

  Rub a 13- x 9-inch gratin dish with crushed garlic clove. Drizzle 1 tablespoon olive oil in bottom of dish, and rub to coat evenly. Place 2 cups onion slices, thyme, marjoram, coriander, and one-third sliced garlic in an even layer in prepared dish. Arrange eggplants on top, and sprinkle with 3/4 teaspoon salt. Place 1 tomato slice between each eggplant “fan blade.” Sprinkle with pepper and remaining 3/4 teaspoon salt. Top with remaining sliced garlic, remaining 2 cups onion slices, mushrooms, olives, and bay leaves. Drizzle with remaining 1/3 cup olive oil.

• 4.

  Cover dish tightly with aluminum foil. Bake in preheated oven 15 minutes. Reduce oven temperature to 375 degree F (do not remove dish), and cook until eggplant is almost tender, about 1 hour and 10 minutes. Remove and discard foil, and bake until juices are slightly reduced and eggplant is very tender, about 20 minutes. Garnish with torn basil.

• 5.

  Baked gratin also holds well covered and refrigerated overnight. Serve warm or at room temperature.