Ingredients
2 medium sized eggplants
1 large onion
2 red peppers
1 c. kalamata olives
1/4 c. mexican oregano
2 large cans san marzano tomatoes or about 6 large fresh
fresh thyme
fresh basil
1 lb. mozzarella
grated parmesan
4 large garlic cloves
1T. tomato paste
EVOO
salt and pepper
Preparation
Put some EVOO in the bottom of a saucepan. In the processor, mix the olives, tomato,red pepper, garlic, oregano and chop fairly fine. Place in the saucepan, throw in some fresh thyme and cook, covered until all is soft. Add some tomato paste and toast slightly if desired. Add in the roughly chopped red pepper.Meanwhile, brush the eggplant with EVOO, season with salt and pepper and grill on hot grill to char. You don’t need to cook all the way since it cooks in the oven. In an 8x8 pan, put some of the sauce on the bottom, layer with eggplant, cover with mozzarella slices and ribboned basil, top with more sauce and parmesan and repeat. It should make about 2 layers. Top with sauce and parmesan and bake at 350 degrees for an hour.
