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Summer Tian

 
Adapted from Seen Lippert AND shared by Gary and Pam DeCoker 
Time: 1 hour 15 minutes
 
 
3 tablespoons extra virgin olive oil  
1 large Vidalia onion, peeled and thinly sliced  
4 cloves garlic, peeled and thinly sliced  
1 tablespoon white wine  
Kosher salt and freshly ground black pepper  
1 small bunch fresh basil or oregano  
5 Asian eggplants, sliced into 1/4-inch rounds  
4 ripe tomatoes, cored and sliced into 1/4-inch rounds  
1/2 cup caperberries or large capers  
1 tablespoon balsamic vinegar.  
 
1. Preheat oven to 400 degrees. In a heavy skillet over medium heat, heat 1 tablespoon olive oil and add onion and garlic. Saute until onion is softened, about 6 minutes. Add wine, and season with salt and pepper to taste.  
 
2. Spread onion mixture evenly in a shallow 8-by-10-inch baking dish, and scatter with basil or oregano leaves. Place a row of eggplant rounds over basil along one edge of dish. Place a row of tomatoes halfway overlapping eggplant, and continue overlapping rows of eggplant and tomatoes until all are in place. Season with salt and pepper to taste. Sprinkle caperberries evenly over vegetables, and press lightly with a spatula to compress mixture. Drizzle with remaining 2 tablespoons of olive oil and the vinegar.  
 
3. Cover baking dish with a sheet of parchment paper (or foil), and bake for 45 minutes. Remove paper and continue baking until surface is lightly browned, 15 to 20 minutes. Remove from heat, and press lightly with a spatula to distribute juices evenly to top layer of vegetables. Serve hot, room temperature or chilled.  
 
Hint: Double the onions and stack the eggplant and tomato slices on their sides. Also add some grated Parmesan cheese for the last 15 minutes. 
 
Yield: 4 to 6 servings

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