This is a fairly quick dish to assemble, especially if you have soffritto on hand. Since much of the flavor for this dish comes from the tomato and basil, be sure to use flavorful tomatoes and fresh basil. Having a spritzer/atomizer for oil makes this dish easier still to make, and I recommend one as it makes it so simple to get just the right amount of oil onto vegetables instead of soaking them. If you do not have one, use a small bowl or plate with some oil and use a brush. Although the instructions seem long, once you have done this it will be a snap the next time. I like basil for this recipe, but if you do not have any to hand, try it with something else such as a tablespoon of marjoram or oregano, or some sage, or whatever strikes your fancy.
INGREDIENTS:
1½-2 cups soffritto* 2 medium-smallish Italian or Rosa Bianca eggplant, around 1½ to 2 pounds 3-4 medium tomatoes, around 1 pound 2 cloves garlic, peeled and de-germed, slivered 10 basil leaves, torn into smallish bits, or whatever herbs you wish Olive oil as needed Salt and pepper to taste -Optional- ¼ cup grated Romano or mozzarella cheese
Special Equipment:
1 gratin dish, 10×8 inch oval or 2 quart 11×7 inch rectangle
METHOD:
Heat the oven to 425°F.
If necessary, defrost the soffritto.
Before mincing the garlic, rub the inside of the gratin dish with a clove of garlic to flavor the dish.
Slice the tomatoes into ¼ inch thick slices, and shake out the seeds.
Cut the stem end from the eggplant. Hold the eggplant lengthwise parallel to bottom edge of the cutting board and slice the eggplant into 3/16th inch thick slices on a 45° angle.
Assemble the gratin: Put the gratin dish in front of you with a narrow end closest to you. Lay in the soffritto and level it off. Sprinkle some basil leaves over the soffritto, and sprinkle the garlic evenly over the soffritto as well. Start a row of eggplant at the end away from you, with the skin of the eggplant facing up. Use the spritzer to lightly oil the eggplant slices, or use the brush. Lay down tomato slices, leaving 1/3rd of the eggplant slice showing. Put a little basil on the bottom edge of the tomato slices. Lay in another row of eggplant, leaving the top 1/3rd of the tomato slice showing. Spritz or brush with oil. Continue until the gratin is built. If there are large gaps, cut pieces of tomato or eggplant to fit as needed and fit them in. Season the dish with salt and pepper. Give the gratin a once over and be sure it is lubricated.
Place the dish in the middle of the oven and bake until tender and golden, 25-30 minutes. If there is an excess of liquid, cook a little longer to evaporate the liquid.
If you wish, once the gratin is a nice golden color, add the cheese and cook long enough to melt the cheese, around 5-8 minutes. If you move the gratin to a higher shelf in the oven, the reflected heat will help melt the cheese and turn it golden, in effect “gratinéeing” the dish.
When done, remove from the oven and let cool at least 5-10 minutes so the gratin sets up.
Serve warm or room temperature.
Chef’s Notes and Tips:
Slicing the eggplant and tomatoes a little thinner will yield a gratin almost like a vegetable tart, and it will cook faster. Once cooled, you can use this gratin in a sandwich with sliced cheese and tapenade.
*For soffritto, see the recipe. If you do not have soffritto, use 2 peeled medium onions chopped medium and sauté in olive oil until very soft and just lightly colored, if at all.
Serves: 4-6
Source: Chef Andrew E Cohen
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