Wolfgang Puck BTOBR0060 Bistro collection Manual page 20

Summer Eggplant Gratin
4 - 6 servings
In my early twenties I went to work at L'Oustau de Beaumanier, a three-
star restaurant in Provence, where I learned how delicious eggplant
could be when cooked for a long time and combined with other
Mediterranean ingredients like tomatoes, garlic, and fresh herbs. Then its
texture becomes as tender as custard and it develops a rich, fully
rounded, earthy flavor. I especially enjoy eggplant when I slice and bake
it in a gratin, a style of dish that takes its name from the French word for
"crust." The recipe that follows is absolutely simple and delicious and
makes a perfect side dish for grilled or roasted meat or poultry. The
gratin tastes wonderful if made a day ahead and reheated. Or try it cold
with a splash of vinegar and a sprinkling of chopped fresh basil.
INGREDIENTS
2 plus 1 plus 1 tablespoons olive oil
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
2 pounds firm, sun-ripened tomatoes,
peeled, seeded, and cut into 1/4 inch pieces or
1 (28-ounce) can, drained, seeded, and chopped,
1 teaspoon sugar
Salt and freshly ground black pepper
1 tablespoon chopped fresh basil
2 pounds small, slender eggplants,
peeled as described above and sliced about l inch thick
1/2 cup shredded Swiss cheese
METHOD
1 Preheat the oven to 375°F. Butter a shallow oven-safe oval gratin
dish that is about 12 inches long, or a 2-quart baking dish.
2 Heat 1 tablespoon of the olive oil in a large, heavy, nonstick sauté pan
over medium-high heat and add the garlic and red pepper flakes.
Sauté until glossy, 20 to 30 seconds, and add the tomatoes. sugar,
and salt and pepper. Sauté, stirring often, until the tomatoes cook
down to a chunky sauce, about 15 minutes. Taste and correct
seasonings, stir in the basil, and transfer to a bowl.
3 Clean and wipe dry the sauté pan and add 2 tablespoons of the olive
oil. Heat over medium-high heat. When the olive oil is hot, add the
eggplant slices in an even layer. Cook on both sides until browned
and tender, 3 to 5 minutes per side. Drain on paper towels.
38
Summer Eggplant (cont'd.)
4 On the bottom of the dish, arrange half the eggplant slices,
overlapping each other slightly in concentric rings to form a single
layer. Sprinkle evenly with salt and pepper. Top with half the
tomatoes. Repeat the layers. Layer on the shredded cheese. Drizzle
on the remaining tablespoon of olive oil.
5 Bake for 25 minutes, then turn the oven heat down to 350°. Bake
another 20 minutes, or until the eggplant slices are completely
tender when pierced with the tip of a sharp knife and the top is
lightly browned. If the cheese begins to brown too much before the
eggplant is done, cover the baking dish with foil. Present the baking
dish at table on a heatproof pad, scooping individual servings onto
each plate.
Recipe Courtesy Wolfgang Puck Makes it Easy
39