Provençal Eggplant-Tomato Gratin

By tammy1365

Ingredients

• 6 small or medium eggplants (1 1/2 pounds)
• 4 garlic cloves (1 crushed and 3 thinly sliced, slices divided)
• 1 /3 cup plus 1 tablespoon extra-virgin olive oil, divided
• 2 medium-size yellow onions, sliced (about 4 cups), divided
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 /4 teaspoon ground coriander
• 1 1/2 teaspoon kosher salt, divided
• 5 medium tomatoes, cored and cut into 6 slices each
• 1 teaspoon freshly ground black pepper
• 6 button mushrooms, sliced
• 1 /3 cup Niçoise olives, pitted and crushed
• 5 fresh bay leaves
• 1 /3 cup fresh basil leaves, torn
• How to Make It
• Step 1
• Preheat oven to 450°F.
• Step 2
• Trim stems from eggplants. If using medium eggplant, cut in half lengthwise. Cut small eggplants or medium eggplant halves into 7 slices each, cutting to, but not through, stem end. (Eggplant should be able to be fanned out without falling apart.)
• Step 3
• Step 4
• Notes
• Baked gratin also holds well covered and refrigerated overnight. Serve warm or at room temperature.

Details

Adapted from foodandwine.com

Preparation

Step 1

Ingredients

6 small or medium eggplants (1 1/2 pounds)

4 garlic cloves (1 crushed and 3 thinly sliced, slices divided)

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided

2 medium-size yellow onions, sliced (about 4 cups), divided

1 teaspoon dried thyme

1 teaspoon dried marjoram

1/4 teaspoon ground coriander

1 1/2 teaspoon kosher salt, divided

5 medium tomatoes, cored and cut into 6 slices each

1 teaspoon freshly ground black pepper

6 button mushrooms, sliced

1/3 cup Niçoise olives, pitted and crushed

5 fresh bay leaves

1/3 cup fresh basil leaves, torn

How to Make It

Step 1

Preheat oven to 450°F.

Step 2

Trim stems from eggplants. If using medium eggplant, cut in half lengthwise. Cut small eggplants or medium eggplant halves into 7 slices each, cutting to, but not through, stem end. (Eggplant should be able to be fanned out without falling apart.)

Step 3

Rub a 13- x 9-inch gratin dish with crushed garlic clove. Drizzle 1 tablespoon olive oil in bottom of dish, and rub to coat evenly. Place 2 cups onion slices, thyme, marjoram, coriander, and one-third sliced garlic in an even layer in prepared dish. Arrange eggplants on top, and sprinkle with 3/4 teaspoon salt. Place 1 tomato slice between each eggplant “fan blade.” Sprinkle with pepper and remaining 3/4 teaspoon salt. Top with remaining sliced garlic, remaining 2 cups onion slices, mushrooms, olives, and bay leaves. Drizzle with remaining 1/3 cup olive oil.

Step 4

Cover dish tightly with aluminum foil. Bake in preheated oven 15 minutes. Reduce oven temperature to 375°F (do not remove dish), and cook until eggplant is almost tender, about 1 hour and 10 minutes. Remove and discard foil, and bake until juices are slightly reduced and eggplant is very tender, about 20 minutes. Garnish with torn basil.

Notes

Baked gratin also holds well covered and refrigerated overnight. Serve warm or at room temperature.