Vegetable Gateau
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 medium
Eggplant5 tbsps
Olive Oil1 large
Onion (peeled and sliced thin)6 large
Tomatoes (ripe, large dice)1
SaltDirections:
1
Remove stems and peel eggplants
2
Slice each lengthwise 1/4 inch thick
3
Lay out on a baking tray, slightly overlapping each other
4
Drizzle 2 tablespoons olive oil over them and season with salt and pepper
5
Bake at 400 degrees for 10 to 12 minutes, until fairly soft
6
Bring 2 ounces lightly salted water and 1 tablespoon olive oil to boil
7
Add spinach and stir for 2 minutes
8
Remove from heat and drain
9
Later squeeze out all water
10
Heat 1 tablespoon olive oil in a medium sized pot, add onion, garlic, fennel, bay leaves, thyme, and oregano
11
Saute a few minutes then add fresh tomatoes and basil and season to taste
12
Simmer uncovered for 15 minutes and strain tomato compote, reserve juices
13
In a lightly oiled baking dish cover the bottom with half of the eggplant, slightly overlapped, then all of the spinach
14
Add the tomato compote
15
Cover with the remaining half of the eggplant
16
Drizzle 1 tablespoon olive oil and bake at 350 degrees for 20 minutes
17
Serve hot
18
Top with reduced juices of tomato compote