Aubergine, Tomato And Onion Gratin

Directions

1. Makes 8 servings. LACTO
2. Asian aubergines are slender and elongated. The Japanese variety is dark purple while a Chinese variety, Asian Bride, is pale lavender. We do not often fry aubergine at the restaurant because it is such a sponge for oil and tends to taste heavy and oily as a result. Instead, we roast, bake or possibly grill the aubergine before adding it to a saute/fry.
3. Preheat oven to 400 degrees. In large skillet over medium heat, saute/fry onions, garlic, thyme, bayleaf, salt and pepper in half the butter and half the oil till soft, about 5 min. Remove bay leaf from onion mix.
4. Grease shallow baking dish with remaining butter. Spread onion mix over bottom of dish. Cover with overlapping rows of alternate aubergine and tomato slices. Each slice should cover 2/3 of the preceding one. Season with salt and pepper and drizzle with remaining oil. Cover and bake till aubergine is soft sufficient to cut with a spoon, about 45 min. Uncover for last 15 min or possibly earlier if tomatoes are giving up too much liquid. Brush or possibly spoon juices over top occasionally to prevent top layer from drying out. The gratin should be moist but not watery.
5. Makes 8 servings.