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Kitchen Mailbox Countdown to Dinner Dining
Eggplant Quiche With Tomatoes and Olives

1 small eggplant (about 1 pound)
2 tomatoes, peeled, seeded, chopped and drained (about 1 1/2 pounds, (see note)
1/2 cup chopped onion
1/4 cup olive oil
1 clove garlic, minced
1/4 cup pitted black olives, sliced
1/4 teaspoon freshly ground black pepper
1/2 teaspoon oregano, crumbled
1 1/2 cups heavy cream
1 unbaked tart pastry shell, without sugar (recipe follows)
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees.

Put the eggplant on an oiled heat-proof plate and bake in the oven for 45 minutes to 1 hour, or until tender when pierced with a fork. Remove from oven. Turn up the oven to 425 degrees.

When the eggplant is cool enough to handle, peel it and coarsely chop the pulp. Put eggplant in a colander with the tomatoes, press once gently to drain, and let stand for 15 minutes.

Heat skillet and sauté the onions in the oil slowly until soft; add the garlic, eggplant and tomatoes and sauté 2 minutes, then add the olives, salt, pepper and oregano. Cook 2 minutes more. Remove from heat. Put the eggplant mixture in the colander and drain 2 to 3 minutes.

Beat the eggs and cream in a bowl until mixed. Spread the eggplant mixture over the bottom of the tart shell. Pour the egg mixture over the eggplant and sprinkle with the cheese. Bake for 15 minutes, then lower the oven to 300 degrees and bake for 30 minutes more, or until a knife inserted in the center comes out clean. Serve in wedges, hot or cold.

Note: To seed tomatoes, halve the tomatoes horizontally, hold each tomato half over a bowl and squeeze to remove seeds.

Jennifer Kiley in Kitchen Mailbox

Thursday, January 06, 2000

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