Eggplant/Pepper/Onion Stack (Escalivada)

Created by: Kathy Kennerly

Ingredients:

1. 2 red onions
2. 2 medium eggplants
3. 2 large tomatoes
4. 2 red bell peppers
5. 12 prunes
6. 1 cup Kalamata olives
7. 1 cup Spanish olive oil
8. Goat cheese rounds

Preparation:

1. Cut onions, eggplants, red bell peppers in half, leaving tomatoes whole, place all vegetables (peelings in tact) on a foil-lined baking sheet.   Brush with olive oil.   Place in a 400 degree oven for 45 minutes.
2. Meanwhile, soften the prunes in enough boiling water to cover, set aside.
3. Place Kalamata olives in a food processor and pulse to make a fine paste.  Add a few tablespoons of olive oil to make a drizzle consistency.
4. When vegetables are roasted, remove from oven, cover to steam and allow to cool.  When cool, remove peelings from each.
5. In 1-cup ramekins (or free-hand if you prefer) begin to layer vegetables, starting with ½ tomato, then ½ red onion, then ¼-1/2 cup of eggplant pulp, then 3 prunes.
6. Form cakes of goat cheese for each serving, approximately 2” in diameter and ¼” thick.  Brush with honey or agave nectar and broil until golden. 

Serving Recommendations:

Serves 4 - 6:

• Invert ramekins on salad plates.
• Place 1 warm goat cheese round on each serving.
• Drizzle with olive oil / kalamata sauce before serving.

Health Benefits of This Meal: Plenty of great vegetables, and the additional benefit of a touch of olive oil