This eggplant and tomato gratin is a rustic dish that’s quick to assemble—especially if you have soffritto on hand. The flavor depends on ripe, flavorful tomatoes and fresh basil, so be sure to use the best you can find. A spritzer for oil helps evenly coat the vegetables without overdoing it, but a brush works just as well. Though the instructions may look long, the process becomes second nature after the first time. — Chef Andrew Cohen
INGREDIENTS:
1-2 cups soffritto
2 medium Italian eggplants (about 1 lb.)
3 medium ripe tomatoes (about 1 lb.)
2 cloves garlic, peeled and de-germed, slivered
10 basil leaves, torn into smallish bits
Olive oil as needed
Salt and pepper to taste
1/4 cup grated Romano or mozzarella cheese (optional)
Special Equipment:
1 gratin dish, 10×8 inch oval or 2 quart 11 x 7-inch rectangle
METHOD:
Preheat oven to 425°F. If frozen, defrost the soffritto.
Before mincing garlic, rub the inside of the gratin dish with a clove to lightly flavor it.
Slice vegetables:
- Tomatoes: Slice into ¼-inch rounds, shaking out seeds.
- Eggplant: Trim stem end. Holding eggplant lengthwise, slice into 3/16-inch pieces at a 45° angle.
Assemble gratin:
- Spread soffritto evenly in the dish.
- Sprinkle with some basil and the slivered garlic.
- Arrange a row of eggplant slices skin side up; spritz or brush lightly with oil.
- Overlap with tomato slices, leaving one-third of the eggplant visible. Scatter a little basil along the edge of the tomatoes.
- Repeat layering with eggplant, oil, and tomatoes until the dish is filled. Trim pieces to fit any gaps.
- Season with salt and pepper, ensuring vegetables are well coated with oil.
Place dish in the center of the oven. Bake 25–30 minutes until tender and golden. If liquid remains, cook a few minutes longer to reduce.
When the gratin is golden, sprinkle with cheese and return to oven 5–8 minutes until melted and browned.
Let cool 5–10 minutes before serving warm or at room temperature.
CHEF’S NOTES:
- Slicing the eggplant and tomatoes thinner makes the gratin more tart-like and speeds cooking.
- Once cooled, leftovers make an excellent sandwich filling with cheese and tapenade
YIELD: Serves 4-6
SOURCE: Chef Andrew E Cohen
