Roasted Eggplant And Tomato Napoleons With Black Olive Dressing Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 medium zucchini halved and cut length wise into 16 slices

Fresh basil puree

2 medium peeled red onions cut into 8 rounds

1 quart packed basil leaves

3 tablespoons chopped poached garlic

Sea salt and freshly ground pepper, to taste

3 tablespoons seeded and diced tomato

4 branches of rosemary made into spears

Herb sprigs

2 (1 pound) eggplants each about 4-inches in diameter

2 teaspoons finely minced lemon zest

2/3 cup extra virgin olive oil

3 tablespoons extra virgin olive oil

Olive oil

3 tablespoons rinsed and finely diced black olives, such as Nicoise or Kalamata

Sea salt and freshly ground pepper

Rich vegetable or chicken stock

4 small red bell peppers, stemmed and seeded and cut into quarters

2 pounds Roma tomatoes, halved, seeded and oven dried (procedure follows)

11/4 pounds fresh or smoked mozzarella, cut into 16 slices

1/4 cup toasted pine nuts or blanched almonds

Black olive dressing

2 large Portobello mushrooms, black gills removed and cut into 16 thick slices

Drops of reduced balsamic vinegar

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