Eggplant Braciole with Tomato Concasse

1 large eggplant, end trimmed, peeled and cut lengthwise into thin strips no more than 1/4 -inch thick, you want them pliable
Your favorite olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup of minced onion
1/2 cup of dry bread crumbs
1/2 cup of freshly grated Parmesan cheese
1/4 cup of ground walnuts
1/4 cup of raisins
Tomato concasse (that recipe follows this one)

Preheat the oven to 375 degrees F.

Place the 8 largest eggplant slices (from the center) on a lightly oiled baking sheet and brush with oil. (Reserve the remaining eggplant slices for another use.)

Season the oiled eggplant slices with salt and pepper, cover with foil. and bake until soften, perhaps 10 minutes.

Remove the slices from the oven and allow them to cool slightly. Leave the oven on.

Heat some oil in a small skillet over medium heat. Add the onion, cover, and cook, stirring a few times, until they are soft, maybe 5 minutes.

Transfer the onion to a bowl and add the bread crumbs, 1/4 cup of the Parmesan, the walnuts, the raisins, and salt and pepper to taste. Blend it all well.

Arrange the eggplant slices on a work surface. Divide the onion-bread crumb filling among them, gently spreading it over each slice.

beginning with the short end nearest you, roll up each slice, then arrange them seam side down in a large oiled baking dish. Top each roll with about 2 tablespoons of tomato concasse. Sprinkle the remain Parmesan over all.

Bake to heat through and lightly brown the cheese on top, about 15 minutes.

Serve with the remain tomato concasse.


The Recipe for Tomato Concasse

(This is best with fresh garden tomatoes.)

4 large tomatoes, cored
Salt to taste
Freshly ground black pepper to taste
1 tablespoon of minced fresh parsley
A splash of the best extra-virgin olive oil you have

Plunge the tomatoes into a pot of boiling water for 15 seconds. Remove them from the pot and place them in a bowl of ice water. Drain the cooled tomatoes.

Pull the tomato skins off with your fingers. Cut the tomatoes crosswise in half and remove all the seeds.

Coarsely chop the tomatoes and place them in a medium size bowl.

Season the tomatoes with the salt and pepper, sprinkle with the parsley, and drizzle with the extra-virgin olive oil. Gently toss the tomatoes to combine everything.

Cover the bowl and allow the tomatoes to stand at room temperature for 30 minutes to permit the flavors to blend and develop.

Use as desired.

(If it is not the time of the season for fresh garden tomatoes and you have to use those things from the produce section of markets it is helpful to add a wee pinch of sugar to the final tossing. It may also help to heat the concasse over a low flame for a few minutes. Do not add the sugar or heat if you use fresh tomatoes.)