I’ve been bookmarking this recipe on every computer I’ve had for the past 4 years. And when those computers crashed, I bookmarked it again. But for some strange reason (read:laziness) I never got around to trying it. I recently had a Wednesday where I had nothing to do but shop and cook. My favorite 🙂
The pine nut cream on this is crazy delicious, I’m definitely going to use it for the cream sauce on other dishes. I have a potluck at school coming up and I plan on bringing a baked gluten-free pasta with the cream sauce on top.
- 1 large eggplant, or 2 medium ones if you want more layers
- 1 large zucchini
- 2 large russet potatoes (I used Yukon Gold, definitely going to use russet next time though)
- olive oil
- 3 tbsp olive oil
- 3 large cloves garlic, chopped
- 1/2 large onion, diced
- 1/3 cup sweet vermouth (or wine or vegetable broth)
- 1 28 oz can whole tomatoes
- 2 tsp oregano
- 1/4 tsp cinnamon
Pine Nut Sauce
- 1/2 cup pine nuts
- 3 tbsp lemon juice
- 1 clove garlic
- 1 tsp cornstarch
- 16 oz soft tofu (I only had 12 oz medium tofu and it worked fine)
- salt, white pepper, and allspice to taste
1. Preheat oven to 400. Oil three large baking sheets, one for each vegetable. Wash, remove stems, and slice eggplant, zucchini, and potatoes into 1/4 inch slices. Salt the eggplant and leave in a colander for about 15-20 minutes to remove bitterness. Toss the zucchini and potatoes with salt and olive oil until coated, place on two of the baking sheets, and place in preheated oven. Bake the zucchini for about 15 minutes, then remove and squeeze out excess liquid when cooled. Bake the potatoes for about 22-25 minutes, until edges are brown. When potatoes are done, repeat the process with the eggplant (minus the salt) and cook eggplant for about 15 minutes.
2. After vegetables are done and cooling, prepare sauce. Heat a medium sauce pan and add 3 tbsp olive oil. Add garlic and onions and cook until soft, 5 minutes. Add the oregano and cinnamon and cook for about 1 more minute. Add 1/3 cup sweet vermouth (or liquid of choice) and let reduce. Crush tomatoes between fingers into the pan then add the juice from tomato can. Cover and simmer about 15 minutes.
3. In a food processor, add garlic clove, pine nuts, and lemon juice. Keep a few extra pine nuts for topping. Process until creamy, then add 1 tsp cornstarch, 16 oz soft tofu, and spices (about a pinch of each.) Blend until smooth.
4. Preheat oven to 400 again. In a large greased casserole dish (or 9×9 pan, or even a 9×13 pan) begin layers with tomato sauce, followed by eggplant, then potatoes. Add another layer of sauce, then all the zucchini in one layer. Follow with eggplant, potatoes, last layer of sauce, then pine nut cream. Sprinkle with any extra pine nuts you kept. Bake for about 35 minutes or until the top is cracked and slightly brown. Let cool for ten minutes, or immediately cut into and eat it as a pile of deliciousness.
I served mine with spanakorizo, a greek rice and spinach dish. I will include that recipe in another post. Serve with Amstel or Heineken for an authentic greek meal.