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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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My Aunt Barbara gave me this recipe. She is an amazing cook and even at 90 she is still cooking for her family every Sunday. This is one of her recipes that she has made for years and we never get tired of. Tried and true. Read more . What a fantastic recipe. Ingredients:
3 medium eggplants ends trimmed |
2 large firm tomatoes halved lengthwise cored and thinly sliced |
1/2 cup olive oil |
1 large white onion finely chopped |
4 garlic cloves thinly sliced |
4 tender artichokes |
1/2 cup small pitted black olives rinsed |
2 bay leaves crumbled |
1 teaspoon mixed dried thyme, oregano and savory |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 450.
2. Split eggplants lengthwise.
3. Place the halves split side down on a chopping board and cut each half lengthwise/
4. Leave slices attached at the stem end to form fans.
5. Slip tomato slices into the slits of the eggplant halves.
6. Oil a large gratin dish with 2 tablespoons of the olive oil.
7. Scatter half the onion and garlic over the bottom.
8. Arrange eggplant halves gently forced together side by side in the dish.
9. Pour remaining olive oil into a bowl.
10. Pare artichokes to the hearts and quarter them.
11. Removing chokes and place the hearts immediately into the oil turning to coat completely.
12. Force the quartered artichoke hearts and olives into crevices around the eggplant fans.
13. Fit in the bay leaf fragments then scatter remaining onion and garlic over the surface.
14. Sprinkle with herbs, salt and pepper.
15. Press everything into place to form as regular a surface as possible.
16. Dribble the oil left over from the artichokes over the entire surface adding more if necessary.
17. Place a sheet of aluminum foil loosely over the surface and bake for 1-1/2 hours.
18. After 15 minutes reduce heat to 350.
19. When done the stem ends of the eggplants should be soft to the touch.
20. Serve at room temperature.
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