Eggplant and Tomato Crisp
serves 4-6, adapted from Savory Baking
For the filling:
1 28-oz can no-salt-added diced tomatoes
3 cloves garlic, minced
2 TBSP drained capers
2 TBSP pepperoncini (or pickled banana peppers for the heat-averse), finely chopped
1 TBSP natural cane sugar (evaporated cane juice)
1 tsp dried basil
1/2 cup dry red wine
1 small globe eggplant
For the topping:
1/3 cup panko crumbs
1/4 cup rolled oats
2 TBSP nutritional yeast
1 tsp dried oregano
1/4 tsp dried rubbed sage
1/4 tsp fine sea or kosher salt
2 TBSP extra virgin olive oil
Combine all filling, except eggplant, in a covered pot over high heat. Bring to a boil, then reduce heat to medium-medium-low to maintain a steady simmer. Cook, uncovered, stirring occasionally, 25 minutes. Remove from heat.
Meanwhile, combine all topping ingredients, except olive oil, in a small mixing bowl. Stir to mix well. Add oil and work it in with a fork until the mixture is fully coated and sandy. Set aside. Trim eggplant. Beginning at the narrow end, slice nine half-inch rounds from the eggplant. (Save any remaining eggplant for another purpose.)
When the sauce is done, heat oven to 350. Heat a countertop electric grill (or stovetop griddle).
Grill eggplant slices with the lid closed until just tender with sear marks, 4-5 minutes. (For the griddle, cook a couple of minutes per side.) Carefully place the eggplant in a snug single layer in an 8x8 pan. Pour the sauce over. Crumble the topping evenly on top. Bake until bubbling and the top has browned, 15-20 minutes.
Variations: In place of grilled eggplant, substitute a 15-oz can of butter beans, rinsed and well drained or eight ounces of smoked tofu squares, cut into half-inch-thick slabs.