Ingredients
Gateau:
2 (1-pound) peeled eggplants
2 cups skim milk
1 tablespoon olive oil
1/4 teaspoon pepper
1/8 teaspoon salt
Vegetable cooking spray
1 large red bell pepper
1 large yellow bell pepper
6 cups spinach leaves
1 teaspoon olive oil
1 tablespoon chopped shallots
1 garlic clove, crushed
1 cup chopped tomato
1 1/2 teaspoons chopped fresh basil
1/4 teaspoon black pepper
1/8 teaspoon salt
Dash of sugar
4 teaspoons chopped tomato
4 basil sprigs
Yellow pepper coulis:
1 teaspoon butter
1 tablespoon chopped shallots
2 thyme sprigs
1 garlic clove, crushed
3 cups vegetable broth
2 1/4 cups chopped yellow pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon tarragon pepper
Red pepper coulis:
1 teaspoon butter
1 tablespoon chopped shallots
2 thyme sprigs
1 garlic clove, crushed
3 cups vegetable broth
2 1/4 cups chopped red pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon tarragon pepper
Preparation
Make the gateaux: Cut 1 eggplant crosswise into 8 (1/4-inch thick) round slices. Cut second eggplant lengthwise into 8 (1/4-inch thick) oblong slices. Place all slices into a large bowl, pour milk over slices and let sit 5 minutes. Drain and pat dry with paper towels. Brush 1 tablespoon oil over the slices, and sprinkle with salt and pepper.
Place eggplant slices on a grill rack coated with cooking spray and grill 3 minutes per side, or until tender. Set aside.
Slice peppers lengthwise and discard seeds and membranes. Place peppers, skin sides up, on a baking sheet, flatten with a hand, and broil 15 minutes or until blackened. Place the peppers in a bag and seal; let sit for 10 minutes. Peel and discard skins. Coarsely chop peppers and set aside.
Bring 3 quarts of water to a boil in a large kettle; add spinach and cook 30 seconds. Drain well and let cool; squeeze spinach until barely moist, set aside.
Heat 1 teaspoon oil in a saucepan over medium heat. Add shallots and garlic, saute 2 minutes. Add chopped tomato, basil, pepper, salt, and sugar. cook 10 minutes, stirring occasionally.
Make coulis: Melt butter in a saucepan over medium heat. Add shallots, thyme, garlic; saute 2 minutes. Add broth, yellow pepper, salt, and pepper; bring to a boil and cook 35 minutes or until reduced to 1 cup. Discard thyme, then puree yellow pepper mixture with vinegar.
Repeat with red pepper.
Place 1 round eggplant slice in the bottom of 4 greased 10-ounce ramekins. Line each side with two oblong eggplant slices/ Layer roast red pepper, spinach, tomato mixture, and yellow pepper mixture evenly among 4 ramekins; top with second round eggplant slice. Press firmly to pack.
Place ramekins on a baking sheet, bake at 250 for 20 minutes. Invert ramekins onto individual plates. Spoon 1 tablespoon yellow and red pepper coulis alternately around each gateau; top with chopped tomato and a basil sprig.
