Eggplant Aubergine Tart

This crust-less tart will make your kitchen smell like a sweet italian evening! A crusty baguette is perfect to soak up the sauce!

Slice eggplants on the slant: lightly score and lay on cookie sheet.

Sprinkle with salt and pepper.

Broil for 5- 10 minutes , until just turning brown.

Remove: turn oven to 450.

Heat oil in pan on stovetop.

Toss in minced garlic , salt& pepper , herbs.

Stir.

Add tomatoes , capers , and mushrooms.

Heat thoroughly for about 10 minutes , until mixture begins to thicken.

Remove from heat.

In pie plate , arrange as follows: tomato mix , eggplant , tomato mix , eggplant , remaining tomato mix.

Arrange goat cheese evenly.

Garnish with fresh basil leaves.

Bake in oven for about 15-20 minutes , until cheese begins to brown and the edges are bubbly.

eggplants, plum tomatoes, mushrooms, capers, goat cheese, garlic cloves, fresh oregano, fresh basil, fresh thyme, salt & pepper, olive oil