Eggplant-Tomato Gratin

A FINAL BURST OF SUMMER

This time of the year at the farmer's market seems to have it all. Our mushroom vendor is back and the delicata squash have come in while there are still mounds of tomatoes, juicy pluots and bunches of basil. I am doing my best to enjoy these final summer fruits and vegetables before it's all oranges and brussels sprouts for month to come. 

I've been cooking up lots of tomatoes lately in all kinds of ways. I found a recipe for colorful grape tomatoes sautéed in lots of anchovies and garlic then finished with a good dose of vinegar. I've been adding tomatoes to rice and broth for a rich pilaf, and roasting them with herbs to go alongside my weekly roasted chicken. But my go-to recipe lately has been a tomato and eggplant gratin that is simple and comes together really quickly.

I've adapted the recipe and added fennel, onions and/or bell peppers at times (just roast them alongside the eggplant before mixing with the tomato). The topping would be perfect over any seasonal vegetables - I can see it with sage and roasted squash or garlicky cauliflower.

Elotes Locos
Slightly adapted from Jaques Pepin

2 Japanese eggplants
1/4 cup of olive oil
1 tsp. salt
1 lb. of tomatoes (I use dry farmed early girls)
1 cup of diced day old bread
3 oz. of gruyere or parmesan cheese
a couple thyme springs or basil leaves
freshly ground pepper

Heat the oven to 400 degrees. 

Trim the ends off the eggplants and slice down the middle, then cut each half into 4 pieces. Coat with 2 Tablespoons of oil and 1/2 teaspoon of salt then roast with on a cookie sheet for 20 minutes. Toss once or twice while cooking. 

While the eggplant is cooking, core the tomatoes that cut into chunky wedges. Add to a baking dish.

Place the cheese and bread in a food processor and pulse until coarsely chopped then mix with the remaining 2 Tablespoons of olive oil. Once the eggplant is tender and done cooking add to the tomatoes in the dish. Sprinkle with herbs and 1/2 teaspoon of salt and then top with the bread and cheese mixture. 

Bake for 30 minutes until crusty and brown.