Name: Eggplant and Tomato Gratin
Ingredients: 3 lb Or 3-large eggplant; 4 ts Olive oil; 3 lg Garlic cloves; minced; 3 lb Or 12-medium tomatoes; 1 pn Or 2 of sugar; Salt; to taste; 2 tb Slivered fresh basil; or more to taste; Freshly ground black pepper; 1 oz Parmesan cheese 1/4-cup; 2 tb Dry bread crumbs; coarsely ground

There is no one gift which offers so strong a temptation both to vanity and to pride – as that of public speaking. If the orator really excels, and is successful, he is the immediate spectator of his success, and has not even to wait until he has finished his discourse; for although the decorum of public worship will not allow of audible tokens of applause, it does of visible ones – the look of interest, the tear of penitence or of sympathy, the smile of joy, the deep impression on the mind, the death-like stillness, cannot be concealed – all seem like a tribute of admiration to the presiding spirit of the scene; and then the compliments which are conveyed to his ear, after all the silent plaudits which have reached his eye – are equally calculated to puff him up with pride. No men are more in danger of this sin than the ministers of the Gospel; none should watch more sleeplessly against it.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Casserole, Mediterrane, Provence, *new import, Eggplant	6	Servings

INGREDIENTS

3	lb	Or 3-large eggplant
4	ts	Olive oil
3	lg	Garlic cloves; minced
3	lb	Or 12-medium tomatoes
1	pn	Or 2 of sugar
		Salt; to taste
2	tb	Slivered fresh basil; or more to taste
		Freshly ground black pepper
1	oz	Parmesan cheese 1/4-cup
2	tb	Dry bread crumbs; coarsely ground

INSTRUCTIONS

Preheat the oven to 475F (245C). Cut the eggplants in half lengthwise,
score them down the middle, to the skin but not through it, and place cut
side down on oiled baking sheets. Bake for 25 to 30 minutes, until
thoroughly tender. Remove from the heat and allow to cool. Carefully peel
away the skins or scoop the eggplant out from the skins, and cut in
1/4-inch thick (.75 cm) lengthwise slices.
Reset oven: 425F (220C).
Meanwhile, quarter and seed the tomatoes. Heat 1 teaspoon of the oil in a
large, heavy bottomed nonstick skillet over medium heat and add the garlic.
When it begins to color, after about 30 seconds to a minute, add the
tomatoes, sugar, and salt. Cook stirring often, for 20 to 30 minutes until
the tomatoes are cooked down and beginning to stick to the pan. Stir in the
basil, simmer for a few more minutes, and remove from the heat.
Put the tomatoes through the medium blade of a food mill. Adjust salt and
add pepper.
Oil a 3-quart (3liter) gratin dish. Spoon a small amount of tomato sauce
over the bottom and top with one-third of the eggplant. Spoon one-third of
the remaining tomato sauce over the eggplant. Make 2 more layers, sprinkle
on the cheese, and bread crumbs, and drizzle on the olive oil.
Bake for 30 minutes in the hot 425F oven, until the top browns and the
mixture is sizzling. Remove from the heat and serve hot or warm.
ADVANCE PREP: This will keep for a couple of days in the refrigerator
before baking. 161 Cals, 5g fat. 28% cff.
>Gratin d'aubergines et de tomates. From "Provencal Light," by Martha Rose
Shulman (Bantam, 1994). Serves 6. This heady gratin has everything I love
about eggplant Parmesan, minus the fat. Although I think of it as a summer
dish, inspired by the luscious piles of dark purple eggplants and red ripe
tomatoes I see in Provencal markets at that time of year, you could make
the grain with canned tomatoes in winter. -MRS
>From PROVENCAL LIGHT," by Martha Rose Shulman (Bantam, 1994). >Edited by
Pat Hanneman 3/98
Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 16,
1998

A Message from our Provider:

“A family altar can alter a family.”