Eggplant Tomato au Gratin
After
So good with the end of the summer bounty. I add zucchini when I have it, but it's equally good with only tomato and eggplant. I first discovered this when we were staying in an apartment in Paris and I read the Farmer's Market Cookbook. Easy, healthy, and good. One of those amazing dishes that relies on the simplicity and goodness of its ingredients.2 garlic cloves, peeled
6 tbsp olive oil
1 large eggplant (1.5 lbs)
1 3/4 lb ripe tomatoes
4 sprigs of thyme (leaves only)
salt to taste
fresh pepper, to taste
1/2 c. vegetable stock
- Heat the oven to 350F. Rub an earthenware baking dish with 1 garlic and 1 tablespoon olive oil. Chop the remaining garlic.
- Slice the eggplant and tomatoes about 1/2" thick. Put the vegetable ends in the bottom of the dish. Mix the slices with olive oil, thyme, salt & pepper in a bowl. Drizzle with remaining olive oil and vegetable stock.
- Bake for 45 minutes. Lower the temperature to 325F and bake another 45 minutes. Serve warm or cold.
