Roasted Tomato and Eggplant ☺

By Happy

Published 07/22/2016

Roasting the tomatoes adds a sweetness and depth of flavor to this eggplant dish.

Ingredients

1-1/2 lb tomatoes, blanched, peeled, and cut into 1/2" slices
2 small eggplants or 1 medium eggplant, quartered
1 large onion, coarsely chopped
1/2 lb baby bella mushrooms, sliced
3 or 4 cloves garlic, peeled and sliced
1/4 cup olive oil, divided
1/2 cup red wine
1/2 tsp basil
1/2 tsp sumac
1/2 tsp kosher salt or to taste

Instructions

Preheat the oven to 450F. Fill a large mixing bowl with very cold water.

Bring 3 qt of water to boil in a large pot. When the water is boiling, blanch the tomatoes for 30 to 45 seconds. Immediately skim the tomatoes from the pot and plunge them into the bowl of cold water until the tomatoes are cool enough to peel. Peel, core, and slice the tomatoes.

Line a rimmed baking sheet with aluminum foil. Lightly spray the lined sheet with pan spray. Place the tomato slices in a mixing bowl. Drizzle 2 tbsp of olive oil on the tomatoes, and mix the tomatoes to coat them. Place the tomatoes in a single layer on the baking sheet, and roast for 10 minutes. Turn over the tomato slices, and roast another 10 minutes. Remove the tomatoes from the oven. The tomatoes should be very soft. Scrape them and their juice into a skillet on medium low heat.

While the tomatoes are roasting, slice the onion and the eggplant. Cut each eggplant quarter into thirds, crosswise. Place the eggplant, onion, garlic, and mushrooms in a mixing bowl and drizzle 2 tbsp olive oil over them, and toss to coat. Line a rimmed baking sheet with aluminum foil. Lightly spray the sheet with pan spray. Dump the veggies on the baking sheet and spread them out into a single layer. When the tomatoes are out of the oven, roast the vegetable mixture for 10 minutes, turn the vegetables, and roast another 10 minutes. Remove from the oven, and coarsely chop the veggies. Reduce the oven temperature to 375F. Stir the veggies into the tomato mixture.

Lightly spray a casserole dish with pan spray. Pour the tomato eggplant mixture into the casserole. Over medium heat, deglaze the skillet with the red wine, reducing the wine to 1/4 cup. Pour over the vegetables, and stir in lightly. Bake for 20 minutes.

Yield: 4 servings

Prep Time: 00 hrs. 30 mins.

Cook time: 01 hrs. 00 mins.

Total time: 1 hrs. 30 mins.