Eggplant (aubergine) Tart

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 large eggplants
• 2 (14 1/2 ounce) cans plum tomatoes (drained, squeezed of excess liquid and coarsely chopped)
• 1 (8 ounce) package mushrooms (sliced)
• 4 tablespoons capers (drained and rinsed)
• 2 (5 1/3 ounce) packages goat cheese (montrachet)
• 4 garlic cloves (minced)
• 4 tablespoons fresh oregano
• 2 tablespoons fresh basil
• 2 tablespoons fresh thyme
• salt & pepper
• olive oil

Recipe

• 1 slice eggplants on the slant: lightly score and lay on cookie sheet.
• 2 sprinkle with salt and pepper.
• 3 broil for 5- 10 minutes, until just turning brown.
• 4 remove: turn oven to 450.
• 5 heat oil in pan on stovetop.
• 6 toss in minced garlic, salt& pepper, herbs; stir.
• 7 add tomatoes, capers, and mushrooms.
• 8 heat thoroughly for about 10 minutes, until mixture begins to thicken.
• 9 remove from heat.
• 10 in pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
• 11 arrange goat cheese evenly.
• 12 garnish with fresh basil leaves.
• 13 bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.