INGREDIENTS

INSTRUCTIONS

Warm 2 tablespoons of the oil in a saute over medium heat. Stir in the
onions, garlic, carrot, and celery and cook, stirring occasionally,
until the vegetables are soft but no browned, about 20 mins. Add the
tomatoes and orange zest, turn the heat up to medium-high, and cook,
stirring, until the tomato juice has nearly evaporated and the sauce
is thick and jammy, about 15 minutes. Taste the sauce and adjust the
seasoning, adding a little salt and a lot of freshly ground pepper.
Off the heat, stir in the basil and set the sauce aside. The sauce  can
be prepared well ahead of time and refrigerated until you're  ready to
continue cooking. Add about 1/4 cup water to the sauce to  keep it from
scorching and reheat before continuing with the recipe.  Preheat the
oven to 400 degrees. Slice the eggplant no more than 1/2  inch thick.
Use some of the remaining oil to oil a baking sheet  lightly. Lay the
eggplant slices on the sheet and, using a paintbrush  or pastry brush,
paint each slice with a thin coating of oil. Roast  the eggplant slices
for about 20 minutes or until they are brown on  top and creamy inside.
Remove the baking sheet from the oven.  Preheat the broiler.  *Top each
eggplant slice with a heaped tablespoon of the orange tomato  sauce,
then sprinkle with a little grated cheese. Return to the oven  and
broil for 5 to 7 minutes or just long enough to melt the cheese  bubble
the sauce.  *For a more handsome presentation, lightly oil an oval
gratin dish and  spread a very thin layer of orange tomato sauce over
the bottom. Set  the eggplant slices on the sauce, top with more sauce
and cheese, and  broil. Serve directly from the gratin dish. Makes 6
servings.  PER PORTION: 219 cals, 16 g fat (66% of the cals); 18g carb.
>Recipe from A MEDITERRANEAN DIET COOKBOOK, by Nancy Harmon Jenkins
(Bantam Books, 1994) >Edited by Pat Hanneman 98-Mar  VARIATION: dice 1
ounce of slab bacon, about 1/3 cup. Start by gently  cooking the bacon
in the sauce pan with only 1 tbs of the oil until  the bacon fat starts
to run and the edges of the bacon begin to  brown, about 5 to 7
minutes. Stir in the onions and complete the  above recipe.  Recipe by:
MEDITERRANEAN DIET, by Nancy Harmon Jenkins  Posted to MC-Recipe Digest
by KitPATh <phannema@wizard.ucr.edu> on  Mar 23, 1998

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