Ingredients
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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
Preparation
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Slice eggplants on the slant: lightly score and lay on cookie sheet.
Sprinkle with salt and pepper.
Broil for 5- 10 minutes, until just turning brown.
Remove: turn oven to 450.
Heat oil in pan on stovetop.
Toss in minced garlic, salt& pepper, herbs; stir.
Add tomatoes, capers, and mushrooms.
Heat thoroughly for about 10 minutes, until mixture begins to thicken.
Remove from heat.
In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
Arrange goat cheese evenly.
Garnish with fresh basil leaves.
Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.
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