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Baby Eggplant in Fans
2 baseball-sized Prosperosa
eggplants
2 medium-sized heirloom tomatoes, cut in half-inch slices
1 medium yellow or red onion
4 buds garlic finely chopped
2 stalks celery, coarsely chopped
Mixture of available herbs
½ teaspoon fresh-ground
black pepper
2 tablespoons olive oil
Salt to taste
1. Cut eggplants in half vertically, then cut into finger-width slices
that go almost through to the stem
2. Insert tomato slices into spaces between the eggplant fingers.
3. Place all the garlic and half the
onions in the bottom of oven-proof baking dish. Gently lay the eggplant
fans on top. Sprinkle with celery, remaining onion, herbs, salt, and
black pepper. Lightly drizzle with olive oil.
4. Cover dish tightly with foil and bake for 10 minutes in 450-degree
preheated oven. Reduce heat
to 350 degrees and cook for one hour or until eggplant can be easily
pierced with fork. Serve
immediately from baking dish, or let cool and serve at room temperature.
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