This is a delicious noodle-free dish you can make with eggplant and your yummy Eatwell tomatoes! It can be time-intensive, but you can prepare your tomato sauce ahead of time for ease. 2 large eggplants 1 cup ricotta cheese 1/2 cup shredded part-skim mozzarella 1 1/2 -2 lbs tomatoes, blanched and peeled or 2 (14.5 oz) cans stewed tomatoes 1 large egg (optional) 1/2 cup fresh-grated Parmesan cheese 1/4 cup fresh basil, shredded 3 tablespoons garlic, chopped fine 2 tablespoons onion, chopped fine 2 tablespoons dried oregano 2 tablespoons dried thyme 2 cups (4 whole) roasted peppers (some of the sweet gypsy peppers would be a lovely addition!) 1 6-ounce can tomato paste 4 tablespoons olive oil 2 cups spinach (optional) 1 -2 summer squash, thinly sliced lengthwise (optional) salt and ground black pepper to taste
To blanch tomatoes, bring water to boil and place tomatoes in for 1 minute until skins starts to peel. Submerse in cold water to cool. Skins should peel right off. You may choose to remove the seeds as well. The romas are the best choice for this, but you can use any of your tomatoes. You may just have to cook them a little longer. You can also use the canned stewed tomatoes and compliment them with some of your Eatwell tomatoes if you don't want to use all of them for your sauce.
Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover and let simmer lightly while you continue. Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on a rimmed lightly-oiled cookie sheets. Salt the slices generously on both sides and let sit for about 15 minutes,then use paper towels to blot dry and remove some of the salt. Then, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining oil olive. Roast eggplant in oven until tender and slightly browned. If using yellow squash or zucchini, also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375°F. Meanwhile, stir together ricotta cheese, egg, remaining oregano, a little garlic, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.
Serves 6
recipe from CSA Manager Liz Young