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Baked Eggplant and Tomatoes




Source of Recipe


billk54


List of Ingredients




6 tablespoons extra-virgin olive oil, divided
1 cup onion, chopped
2 garlic clove, chopped
2 to 3 (about 12 ounces) Japanese eggplants, rinsed and stemmed
salt and black pepper
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh lemon thyme, finely chopped
1/3 cup Parmigiano-Reggiano cheese, grated
2 to 3 medium tomatoes (about 1 pound)


Recipe



Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the chopped onion and cook, stirring occasionally until lightly browned. Add the garlic and cook for I minute more. Set aside.

Pour 1 tablespoon of olive oil in the bottom of a 9-inch baking dish.

Cut the eggplants into 1 1/2-inch pieces and place in the baking dish. Sprinkle with salt and black pepper. Spread the cooked onions evenly over top. Top with chopped basil and lemon thyme. Sprinkle half of the grated cheese over top and drizzle with 2 tablespoons of olive oil. Core the tomatoes and chop them into 1 1/2-inch pieces and place on top of the cheese. Sprinkle with salt and pepper and the remaining cheese. Drizzle with remaining olive oil.
Bake, uncovered, in a 400 degree oven for about 1 hour, or until the eggplant is very tender. Serves 6.

Italian tomatoes become intensely rich when dried, either by the sun, or more conveniently, in a warm oven. When added to meals in the cold months of winter, their concentrated flavor awakens memories of warm summer days past.