Eggplant (Aubergine) Tart

This crust-less tart will make your kitchen smell like a sweet Italian evening! A crusty baguette is perfect to soak up the sauce!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2  large eggplants
• 2 (14 1/2ounce) cans plum tomatoes (drained, squeezed of excess liquid and coarsely chopped)
• 1 (8 ounce) package mushrooms (sliced)
• 4  tablespoons capers (drained and rinsed)
• 2 (5 1/3ounce) packages  goat cheese (Montrachet)
• 4  garlic cloves (minced)
• 4  tablespoons fresh oregano
• 2  tablespoons fresh basil
• 2  tablespoons fresh thyme
•  salt & pepper
•  olive oil

Directions

1. Slice eggplants on the slant: lightly score and lay on cookie sheet.
2. Sprinkle with salt and pepper.
3. Broil for 5- 10 minutes, until just turning brown.
4. Remove: turn oven to 450.
5. Heat oil in pan on stovetop.
6. Toss in minced garlic, salt& pepper, herbs; stir.
7. Add tomatoes, capers, and mushrooms.
8. Heat thoroughly for about 10 minutes, until mixture begins to thicken.
9. Remove from heat.
10. In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
11. Arrange goat cheese evenly.
12. Garnish with fresh basil leaves.
13. Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.