vegs with tomato sauce appetizers

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* Exported from MasterCook *

 

Vegetables with Tomato Sauce Maddox

 

Recipe By :Michael Maddox, chef, Le Titi de Paris, Arlington Heights, IL

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers Restaurants/Chefs

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound small zucchini

1 pound eggplant

1 1/2 cups olive oil

8 medium tomatoes -- blanched, peeled, seeded

5 shallots

3 small garlic cloves

1 tablespoon fresh lemon thyme

2 sprigs fresh tarragon -- (2 to 3)

1 tablespoon fresh basil

(or 1 tsp each dried herbs)

2 tablespoons unsalted butter

1/3 cup whipping cream

 

1. Slice zucchini and eggplant into 1/8-inch thick slices. Sprinkle with salt

and pepper and saute until lightly browned in batches, adding olive oil as

needed. Set aside.

 

2. Chop the tomatoes, then chop the shallots and garlic, reserving 2 shallots

for the sauce. Saute the garlic and shallots in 2 tablespoons olive oil. Add the

tomatoes and herbs. Boil for five minutes. Remove half of the mixture and set

aside for use in the sauce.

 

3. Place a layer of eggplant in the bottom of a greased souffle dish that is 7

inches in diameter. Top with zucchini and tomatoes and then repeat the layers.

 

4. Place in a preheated 350-degree oven for 25 minutes or until heated through.

If the dish has been prepared in advance and then refrigerated, heat for at

least 45 minutes.

 

5. To make the sauce, puree the remaining tomato mixture.

 

6. Saute the remaining shallots in 4 tablespoons olive oil. Add the puree and

salt and pepper to taste.

 

7. Whisk in the butter and cream. Heat thoroughly and strain (optional) before

serving.

 

Description:

" Makes 8-10 appetizer-sized servings "

Source:

" Barbara Revsine, Chicago Sun-Times, 1998-10-21 "

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Per Serving (excluding unknown items): 376 Calories; 38g Fat (88.1% calories

from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol;

15mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 7 1/2

Fat.

 

 

Nutr. Assoc. : 5663 0 0 0 0 0 3413 0 0 0 0 0

 

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