How wonderfully simple and delicious this recipe is. This would be a perfect dish to serve at a lovely little dinner party. I have served it on a bed of grains for those with a hearty appetite, but it flies solo beautifully as well. I pan roasted beef-steak tomatoes, grilled the eggplant and filled the layers with a lovely spinach herb faux ricotta, then smothered it all in bright, fresh, and tangy Caponata salsa. Both visually and palate pleasing, your guests will be wowed and think you spent the whole day in the kitchen.
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INGREDIENTS:
- 112-ounce container grape or cherry tomatoes, quartered lengthwise
- 2celery stalks, finely diced
- 1/2cupchopped Vidalia or Maui onion
- 5large green olives, pitted, thinly sliced (about 2 tablespoons)
- 2tablespoonscoarsely chopped fresh oregano plus sprigs for garnish
- 1tablespoondrained capers, rinsed
- 1garlic clove, minced
- Pinchof dried crushed red pepper
- 3tablespoonsred wine vinegar
- 1/2 cup extra-virgin olive oil plus additional for brushing
- 2 large eggplant (1 1/2 to 1 3/4 pounds), trimmed
- 2-3 large beefsteak tomatoes, cut in 3/4" slices (8 slices)
- 12 ounces firm tofu (water packed, drained well between paper towels)
- 1/2 cup cashews
- 4 cloves garlic
- 1 small handful of fresh basil
- 1 small handful of fresh Italian parsley
- 1 handful of fresh baby spinach
- 1/2 cup nutritional yeast (optional)
DIRECTIONS:
Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD Caponata can be prepared 2 hours ahead. Let stand at room temperature.
Prepare the pesto: In food processor add 1/2 cup cashews, 4 cloves of garlic and pulse until a paste forms. Add basil, parsley & spinach (discard stems). Pulse to blend. Through feeding tube add 1/4 cup olive oil until well incorporated. Drain tofu and pat dry with paper towels. Crumble and add to pesto mixture. Pulse until well incorporated. If you wish a cheesier taste, add nutritional yeast and blend well. Set Aside.
Preheat oven to 325 degrees F. Brush tomatoes with olive oil and place on baking sheet. Salt and pepper. Bake for 35-45 minutes until tomatoes start to shrink and dehydrate. Remove from oven and set aside.
Prepare the pesto: In food processor add 1/2 cup cashews, 4 cloves of garlic and pulse until a paste forms. Add basil, parsley & spinach (discard stems). Pulse to blend. Through feeding tube add 1/4 cup olive oil until well incorporated. Drain tofu and pat dry with paper towels. Crumble and add to pesto mixture. Pulse until well incorporated. If you wish a cheesier taste, add nutritional yeast and blend well. Set Aside.
Preheat oven to 325 degrees F. Brush tomatoes with olive oil and place on baking sheet. Salt and pepper. Bake for 35-45 minutes until tomatoes start to shrink and dehydrate. Remove from oven and set aside.
Heat grill pan. Peel eggplant. (skin may be left on if so desired) Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife.
Place 1 grilled eggplant slice on each of 6 plates. Spoon faux ricotta over eggplant. Top with slice of roasted tomato. Repeat. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.
Enjoy!
Enjoy!