- 4
Ingredients
- 1 (1 1/2 pounds) eggplant, peeled and sliced 1/4 inch thick
- 1 1/4 teaspoons salt, divided
- Freshly ground pepper
- 2 teaspoons olive oil
- 1 cup sliced mushrooms
- 1 (28-ounce) can plum tomatoes, drained and chopped, see note
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh basil leaves or 1 teaspoon dried
- 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried
- 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
- 2 garlic cloves, minced
- 3 ounces goat cheese, crumbled
Preparation
Step 1
Sprinkle the eggplant slices on both sides with 1 teaspoon salt and place in a colander. Put a plate on top of the eggplant and weight it with a large can. Let the eggplant drain for 30 to 60 minutes. Quickly rinse the eggplant; pat dry with paper towels.
Meanwhile, preheat the broiler. Spray a nonstick baking sheet and a 9-inch ceramic pie plate with nonstick spray. Place the eggplant slices on a baking sheet and sprinkle with pepper. Broil 5 inches from the heat until lightly browned, 5 to 10 minutes. Remove the eggplant from broiler and set aside. Set the oven control to 450 and adjust racks to divide the oven in half.
Heat the oil in a nonstick skillet, then add the mushrooms. Sauté until wilted and almost dry. Add the tomatoes, capers, basil, oregano, thyme, garlic, the remaining salt and another grinding of pepper. Cook, stirring frequently, until the mixture has thickened, 5 to 10 minutes. Remove from the heat and set aside.
Layer half the eggplant slices in the pie plate, overlapping as necessary. Top with half of the tomato mixture, then all the remaining eggplant. Spoon the remaining tomato mixture over the eggplant. Sprinkle the goat cheese slices evenly on top. Bake until cheese has melted, about 10 minutes.
Remove the tart from the oven and set the oven control to broil. Broil the tart 5 inches from the heat until the cheese is golden brown, about 5 minutes.
Note: Substitute slices of fresh plum tomatoes, if desired.