Eggplant and Tomato Gratin

Adapted from Vegetables Every Day by Jack Bishop, New York, NY, HarperCollins Publishers Inc., 2007.  This is another fabulous cookbook by Jack Bishop.  I first took it out the library because my husband and children were complaining that we always had the same vegetables.  After I borrowed it for the  4th time I decided it was worth buying my own copy!

This dish is delicious, unfortunately when the best garden tomatoes and eggplant are ready  the temperature outside is a bit hot for the oven.

1/4 cup extra-virgin olive oil, divided
3 medium onions, diced
2 garlic cloves, minced
1/4 cup chicken or vegetable stock
1 Tablespoon. honey
1 Tablespoon. minced fresh parsley
1 teaspoon minced fresh thyme
salt & pepper to taste
3 medium tomatoes (about 1 pound), sliced
2-3 small eggplant, peeled and sliced into 1/4″-thick rounds

Heat 2 tablespoons of oil in a large saucepan. Add the onions and saute over medium-low heat about 20 minutes, until golden. Add the garlic and cook until fragrant. Add the stock, honey and herbs. Cook until thickened, about 5 minutes. Season with salt and pepper.

Spread into the bottom of a 10-inch round gratin dish or quiche dish. Lay the tomato and eggplant slices over the onion mixture. Alternate eggplant and tomato and overlap quite a bit. Brush the top with the remaining 2 tablespoons of olive oil. Season with salt and pepper.

Bake at 400˚F about 55 minutes until softened. Let stand for 5 minutes before serving. This is also good served at room temperature.

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