The Inspired Vegetarian by Louise Pickford
1 small Eggplant, diced
1 tsp Salt
1 TB Olive Oil
2 cloves Garlic
1 Onion, thinly sliced
1 Red Bell Peppers, thinly sliced or several Lunchbox Peppers
1 tsp Fennel Seeds
1 tsp chopped fresh Rosemary
1 tsp chopped fresh Thyme
1/4 cup Dry Red Wine
4 ripe medium Tomatoes, coarsely chopped, plus 2 tomatoes, thinly sliced; I would probably use San Marzanos for the chopped and the red slicers for the sliced
2 TB Tomato Paste
Pinch of Sugar
Salt and freshly ground Black Pepper
1 large Zucchini, thinly sliced
1/4 cup freshly grated Parmesan Cheese
1/4 cup ground Almonds
Salt and freshly ground Pepper
Extra Rosemary and Thyme, to sprinkle
Preheat oven to 350 F. Lightly oil a tian or shallow ovenproof dish. Put diced eggplant in a colander, sprinkle with salt, let drain for 30 minutes. Heat 1 TB of olive oil in a large skillet and sauté the garlic, onion, red pepper, fennel seeds, rosemary and thyme for 5 min. Wash eggplant to remove salt and dry thoroughly. Add to the pan with wine, chopped tomatoes, tomato paste, sugar, salt and pepper. Simmer over medium heat for 10 min, or until mixture is thick and most of the liquid has evaporated. Transfer vegetables to the prepared dish. Arrange alternating circles of zucchini and tomato slices over the top and drizzle zucchini with a little olive oil. Bake for 30 min. Mix cheese and almonds, then sprinkle on top along with salt, pepper and extra rosemary and thyme. Drizzle on remaining oil and bake for a further 15 min, until bubbling and lightly golden. Brown the top under a hot broiler, if desired. Server the tian piping hot, warm, or cold.