Eggplant Timbales with Quick and Easy Tomato-Basil Sauce

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Remember these? Nice presentation and all, but a bit labor intensive. Enter an easier, just as tasty version that takes half the time to prepare and plate: Tah-dah! Eggplant Timbales: Take Two.

Prepping the filling for the timbales took about 1/2 hour. The sauce is easily made while the timbales are roasting in a water bath for 1 hour. Not bad for a weeknight, hmmm?

Eggplant Timbales with Tomato-Basil Sauce
Ingredients:
for the timbales-
4 cups peeled eggplant cubes (1/2-inch dice)
olive oil for the pan
Kosher salt
1 - 15-ounce container low fat ricotta cheese
1/3 cup toasted pine nuts
2 tablespoons chopped sundried tomatoes, packed in oil, drained
3/4 cup coarsely grated parmigiano reggiano cheese
1/3 cup toasted, seasoned bread crumbs
2 eggs
1 1/2 teaspoons Italian herb mix
kosher salt
freshly ground black pepper

Preparation:
Pre-heat oven to 375 degrees.
Using a very sharp chef's knife, slice the peel from the eggplant, cutting off the stem and stern ends.
With the eggplant sitting upright, cut 1/2-inch wide lengthwise slices, then cut each slice in 1/2-inch wide lengthwise strips, then cut those into 1/2-inch cubes.
(It took 1 large and 3 small eggplants to get 4 cups of cubes.)
Place these in a large, well-oiled roasting pan and roast at 375 degrees for about 18 minutes, shaking the pan frequently, until the cubes are golden brown and softened.
Remove the pan from the oven, then the cubes from the roasting pan and set aside to cool.
Turn the oven down to 350 degrees, wipe the roasting pan and set aside. You will use this in a few minutes to bake the timbales.

Meanwhile, combine the ricotta cheese, pine nuts, sundried tomato, parmesan, bread crumbs, Italian herbs (crush them with your fingers as you add them to release the fragrance) and eggs in a bowl and mix well.
Fold in the roasted eggplant as soon as it's cool enough to handle. Mix well but don't break up the cubes.
Season to taste with kosher salt and black pepper if needed.
Fill 6 6-ounce, lightly oiled, ceramic ramekins with the eggplant filling. Place the filled ramekins into the roasting pan and pour enough hot water into the pan to reach halfway up the sides of the ramekins. Cover the pan loosely with foil and roast in the oven for 1 hour or until firm to touch and slightly golden brown.

Using tongs, carefully remove the ramekins from the water bath and set on a heat-proof surface.

While the timbales are roasting...

...make this delicious sauce.

Quick and Easy Tomato-Basil Sauce
Christine's original recipe
Ingredients:
1 cipollini onion, chopped fine
2 whole cloves garlic, peeled and minced
handful of fresh basil leaves, left whole
1 large can whole tomatoes (I used Muir Glen Fire-roasted organic, simply the best canned tomato, IMHO)
1/3 cup red wine (I used a fun little Cabernet that I found at our local Co-op for under $10.)
olive oil
flat-leaf Italian parsley for garnish

Preparation:
In a skillet over medium heat, add a teaspoon of good olive oil and the chopped onions and sauté until beginning to soften.
Add the minced garlic and continue to sauté a few more minutes until both are soft and aromatic. Keep the heat adjusted so no burning occurs.
Add the entire can of tomatoes, breaking them up gently with a wooden spoon, then the basil leaves and the red wine.
Allow this mixture to simmer gently for 5 to 7 minutes, then remove from the heat and let it cool slightly.
Pour the chunky sauce into a food processor and pulse until thickly puréed, about 30 seconds.
Pour the sauce back into the skillet and keep warm until ready to serve.

Speaking of serving:
Run a knife around the inside of each ramekin to loosen the timbale.
Place several spoonfuls of sauce on a warmed plate.
Invert the timbale into your clean hand and place upside down on the sauce.
Sprinkle with chopped, fresh flat-leaf parsley. Mangia!

Copyright © 2005-2007, Christine Cooks. All rights reserved

Roasted Eggplant, Tomato, Chicken, and Smoked Mozzarella Stack

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As I've said recently, Mr CC and I have been trying to be more mindful of what we buy that may sit in the fridge and turn to mush if not used in a timely manner, and to use up what we purchase before buying more. This has turned out to be very successful, in several ways: I get to stretch my mind a bit figuring out how to turn produce into dinner, we don't shop as much (which is a good thing as we have to get into a car every time we go shopping - rural living and all that), and the grocery bill has gone down a bit.

This open-face sandwich is a good example of using up what we had at hand: farmers market eggplant and tomatoes, local walnut bread, leftover chicken from a rotisserie dinner. The only thing I purchased to round out the recipe was the cheese. We paired it with a simple salad of mixed greens drizzled with a hearty vinaigrette and sighed in total satisfaction.

Roasted Eggplant, Tomato, Chicken, and Smoked Mozzarella Stack
Christine's original recipe
Ingredients:
6 slices good whole wheat walnut bread, I use our local Brio, which is my favorite
Gulden's Spicy Brown Mustard
1/2 pound (about) smoked mozzarella cheese, sliced (I used Rumiano)
3 small to medium eggplants, sliced lengthwise, 1/2" thick, roasted
3 medium organically grown, ripe, red tomatoes, sliced crosswise (heirlooms would be great)
thinly sliced chicken breast from a rotisseried chicken
4-5 basil leaves, thinly sliced crosswise
walnut oil

Preparation:
Place the eggplant slices on a baking sheet that has been sprayed with olive oil. Spray more olive oil over the slices and sprinkle with a bit of kosher salt.
Roast in a 375 oven for about 15 minutes, flipping them over halfway in the baking. Set aside.
In the same oven, place the walnut bread slices directly on an oven rack and toast for about 5 minutes.
Have your assembly ingredients ready on a work surface.
Beginning with the toasted bread on the bottom (duh), spread each slice with mustard, add a slice of the cheese, a slice of eggplant, more cheese, several slices of tomato followed by a few slices of chicken, more cheese, a bit of the basil, then top it all off with a drizzle of roasted walnut oil.

Assemble the rest of the sandwiches and place them on a baking sheet.

Place in a 350 degree oven for 10 to 12 minutes or until the cheese melts deliciously over and through the sandwich.

Eat with a knife and fork, or serve with lots of napkins and use your fingers. It's finger-licking good no matter how you eat it.

Copyright © 2005-2007, Christine Cooks. All rights reserved

Eggplant Caponata

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My father-in-law, Ralph Johnson, was an artist and art teacher. He was one of the very early faculty members of the art department at UC Davis , teaching there from 1957 until his retirement in 1988.

Besides being a wonderfully whimsical painter and sculptor, he was an excellent cook. One of the many dear things about him that cemented our relationship early on, I'm sure.

The first time I met him, he had invited Clay and his "new girlfriend" (that would be me) over for dinner and served us steaming bowls of succulent crab cioppino accompanied by hot, crusty French bread. Not only did I fall in love then and there with both the man and his cooking, my culinary bar was raised a number of notches.

We delighted in cooking and sharing meals, talking over glasses and bottles of wine and I am glad for the years I spent in his company.

One evening he prepared a Sicilian caponata (an eggplant based anti-pasto dish) which delighted my taste buds so much, I begged to have the recipe. He copied it from the cookbook on his kitchen counter (I cannot remember which cookbook it was) and to this day I have it tucked away in my old yellow plastic recipe box, hand written on yellow lined paper, sporting a tomato stain.

Ralph passed away a number of years ago so please don't think this is a eulogy to recent loss. It's just that when I found the beautiful eggplants at my grocers I remembered that I had his caponata recipe and decided to finally give it a try. All these years and I hadn't made it once.

I suppose you could say I followed the recipe, in that I used eggplant, onions, tomatoes, golden raisins and capers, but there the similarity stops. Given my whimsy and what was on hand in the cupboards, the end product is a very different yet tasty beast, as was confirmed by the "beach nighters" who gobbled it up this evening.

Eggplant Caponata
Christine's original recipe* (with inspiration from and with loving memories of Ralph)
Ingredients:
2 pounds of whole eggplants, cut into 3/4-inch cubes
1 head of garlic, cloves peeled and left whole
Kosher salt
Extra virgin olive oil for the pan
1 cup coarsely chopped sweet onions
14 1/2 ounce can diced tomatoes - I used Muir Glen Organic Fire Roasted
12 of Kalyn's Slow Roasted tomatoes, skins removed and coarsely chopped (or use sundried tomatoes, about 1/3 cup chopped)
2 heaping tablespoons golden raisins
2 tablespoons capers, drained
2 heaping tablespoons coarsely chopped toasted almonds (I was out of pine nuts, which is traditional)
1 packet Splenda sweetener or 1 tablespoon sugar
1/4 teaspoon ground allspice
Zest of a Meyer lemon
Juice from the above Meyer lemon - about 2 tablespoons

Preparation:
Preheat oven to 375 degrees.
Drizzle a large roasting pan with olive oil to coat the bottom.
Add the eggplant cubes and the whole garlic cloves and sprinkle with kosher salt.
Using your hands, mix well, adding more olive oil if the eggplant seem dry. Eggplant drinks olive oil and then releases some of it later in cooking so don't go overboard on this step. About 1/4 cup total should be sufficient.
Cover the pan with foil and roast in the oven for about 20 minutes or until the eggplant is soft.
Remove the foil and continue roasting until the eggplant is golden brown and tender to the bite. Don't allow it to burn or stick to the pan. Frequent shaking of the pan may be necessary.
Remove the eggplant from the oven and allow to cool.
Meanwhile, add a bit of olive oil to a large heavy pot set over medium heat.
Add the chopped onions and saute gently until softened but not browned.
Add the diced tomatoes, the slow roasted or sundried tomatoes, the raisins, capers, sugar or Splenda and the allspice and stir to blend.
Add the eggplant mixture to the pot, stir again and cook gently for about 15 minutes until the caponata is soft, aromatic and thickened.

Remove from the heat and stir in the nuts, lemon zest and juice. Adjust the seasonings if necessary, but I don't think you'll have to.

Eggplant Caponata is my offering for Weekend Herb Blogging, hosted this week by its founder Kalyn Denny of Kalyn's Kitchen. Kalyn will be posting her roundup on Monday. Read how to join in the fun here.

Cook's Notes:
This is best served at room temperature with good whole wheat crackers or crusty artisan bread. If you have to refrigerate it, bring it out early enough before serving so it can warm up a bit.

Thanks to Bill and Erika for the inspiration to use Meyer lemon juice instead of the more traditional red wine vinegar. It was one of those "Ah-ha's" that truly makes this dish sparkle.

Edited on 2-11-07: *I've struck out the word 'original' here because, on thinking it over, I did not invent caponata, I simply made a different version of it. For more information on the dish and its origins, please click on these links.