Eggplant (Aubergine) Tart

s'kat's Note:

This crust-less tart will make your kitchen smell like a sweet Italian evening! A crusty baguette is perfect to soak up the sauce!

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 2 large eggplants
• 2 (14 1/2 ounce) cans plum tomatoes (drained, squeezed of excess liquid and coarsely chopped)
• 1 (8 ounce) package mushrooms (sliced)
• 4 tablespoons capers (drained and rinsed)
• 2 (5 1/3 ounce) packages goat cheese (Montrachet)
• 4 garlic cloves (minced)
• 4 tablespoons fresh oregano
• 2 tablespoons fresh basil
• 2 tablespoons fresh thyme
• salt & pepper
• olive oil

Directions:

1. Slice eggplants on the slant: lightly score and lay on cookie sheet.
2. Sprinkle with salt and pepper.
3. Broil for 5- 10 minutes, until just turning brown.
4. Remove: turn oven to 450.
5. Heat oil in pan on stovetop.
6. Toss in minced garlic, salt& pepper, herbs; stir.
7. Add tomatoes, capers, and mushrooms.
8. Heat thoroughly for about 10 minutes, until mixture begins to thicken.
9. Remove from heat.
10. In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
11. Arrange goat cheese evenly.
12. Garnish with fresh basil leaves.
13. Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.

Reviews

[Angela Sara]

A really delicious combination. I brushed the eggplant with olive oil before broiling and added tinned mushrooms minus the juice. I used mild cheddar cheese (didn't have Montrachet). The leftovers were put on a pizza base, excellent. Thanks for posting this.

[Chef #25321]

I liked this recipe. It was easy and tasty. I didn't have capers and it came out just fine. I sprinkled the top with feta cheese, which blended well with the dish. I served it with toasted french bread, it was great. I highly suggest it.

[ElishevaH]

My kids ate this! I minced the mushrooms and capers in a foodprocessor before adding them so nobody noticed the mushrooms. I used regular hard cheese as I don't like goat cheese, and halved the amount. This is a keeper.