Eggplant Stacks

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The (ex)Expatriate's Kitchen


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1 small eggplant, sliced 1/4 inch rounds

1 zucchini, sliced 1/4 inch rounds

canola oil

salt and pepper

1 tube of plain polenta, sliced 1/2 inch rounds

1/2 cup basil pesto

1/2 cup kalamata olive tapenade

3 roasted red peppers, cut in strips

1 recipe roasted tomatoes

4 oz. goat cheese

1 cup pitted kalamata olives

1 large clove garlic

1/3 cup, or about 3 roasted red peppers (jar is fine)

1/3 cup pine nuts

black pepper to taste

12 oz. cherry tomatoes (about 2 cups), stemmed

2 tbs. olive oil

3 garlic cloves, chopped roughly

1/2 teaspoons dried crushed red pepper

1/2 tbs. chopped fresh marjoram

1/2 tablespoon chopped fresh basil

kosher salt and fresh pepper to taste

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