Eggplant Torta with Smoked Tomato Sauce Recipe

by John Ash with Sid Goldstein
from From the Earth to the Table: John Ash’s Wine Country Cuisine
(Chronicle, 2007)
Serves 8 to 10

You’ll need a 9-inch springform cake pan for this recipe. In the filling, you can add or substitute any other vegetable that you like, such as sauteed mushrooms or sauteed zucchini. You’ll have more than enough Smoked Tomato Sauce for this recipe. Save the remainder to toss with pasta for a quick meal. If you don’t want to go to the effort of making the Smoked Tomato Sauce, simply buzz up some good canned tomatoes and add smoked paprika to taste. You can find smoked paprika at gourmet food stores.—John Ash

convert Ingredients
For the smoked tomato sauce
2 pounds ripe tomatoes, halved and seeded
2 tablespoons extra-virgin olive oil
1 cup diced red onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 cup dry white wine
Kosher salt and freshly ground pepper
A few drops of balsamic vinegar

For the torta
4 eggplants (4 pounds), cut lengthwise into 1/3-inch-thick slices
Extra-virgin olive oil, for brushing, plus 2 tablespoons
Kosher salt and freshly ground pepper
3 tablespoons minced garlic
2 1/2 pounds fresh ripe tomatoes, peeled, seeded, and chopped
1 cup loosely packed fresh basil leaves, coarsely chopped
1 teaspoon crushed fennel seeds
1/3 cup dry white wine
3/4 cup freshly grated Parmesan cheese, plus extra for topping
6 ounces mozzarella or Monterey Jack cheese, coarsely grated
3 large eggs, beaten with 2 tablespoons of water, until light
Smoked Tomato Sauce

From the Earth to the Table: John Ash's Wine Country Cuisine by John Ash

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Directions
Make the smoked tomato sauce
1. Place the tomatoes in a single layer in a roasting pan. In a smoker or grill that can be enclosed, on the hot coals, put green fruit wood or wood chips that have been soaked in water for 3 to 4 hours. Replace the grill rack. Set the roasting pan of tomatoes on the grill.

2. Cover the grill, leaving a vent open to keep the coals burning. Smoke the tomatoes for at least 20 minutes to develop the flavor. Let cool enough to handle, and chop the tomatoes.

3. In a saute pan, heat the olive oil and saute the onion, garlic, and oregano until the onion is soft but not brown. Add the wine. Increase the heat and cook, stirring, until the liquid has mostly evaporated. Add the smoked tomatoes to the pan. Simmer, uncovered, for 3 to 4 minutes. Transfer the mixture to a blender or food processor and purée. Press though a medium-mesh strainer and return the sauce to the pan. Season to taste with salt and pepper and a few drops of balsamic vinegar. Thin, if you want, with stock or water.

Make the torta
1. Preheat the oven to 400°F (200°C). Lightly brush the eggplant slices with some olive oil and season to taste with salt and pepper. In two batches if necessary, put the eggplant on baking sheets in a single layer and bake for 20 minutes, or until lightly brown and soft. Remove and cool. Lower the oven temperature to 350°F (175°C).

2. Meanwhile, in a medium saucepan, heat the 2 tablespoons olive oil and saute the garlic for 2 minutes. Add the tomatoes, basil, fennel seeds, and wine. Simmer until thick, about 20 minutes. Season to taste with salt and pepper.

3. Lightly oil the bottom and sides of a 9-by-2-inch springform pan. Line the bottom and sides of the pan with a layer of the eggplant slices; the eggplant should hang over the rim by at least 3 inches. Spoon in one-third of the tomato sauce. Top with one-third of the Parmesan cheese and mozzarella. Add another layer of eggplant, trimming to fit snugly. Add the second third of the tomato sauce, followed by a second third of the cheeses. Add a third layer of the eggplant, followed by the remaining tomato sauce and cheeses. Top with the remaining eggplant. Using a sharp knife or metal skewer, poke holes down through the layers. Pour the egg mixture over the top so that it soaks in evenly Fold the overlapping edges of eggplant over the top and sprinkle with a little Parmesan cheese.

4. Bake the torta on a baking sheet at 350°F (175°C) for 35 to 40 minutes. Remove and let stand for at least 10 minutes before serving.

5. Run a knife around the edge of the pan before releasing the spring. Serve the torta cut into wedges and surrounded by the Smoked Tomato Sauce. The torta may be served warm or at room temperature.