(aka 'Portobello Mushroom Thing')
This is based on a delicious veggie entree I've had at Cosi Cucina. My version is not as fancy-looking, but it's damn tasty.
2 portobello mushroom caps, sliced into big pieces (I like to slice
them lengthwise)
2-3 ripe tomatoes, sliced thickly
1/3-1/2 eggplant, sliced thinly
2 cloves garlic, minced
3-4 fresh basil leaves, torn into pieces
1 generous handful pine nuts
2 healthy glugs balsamic vinegar
olive oil
salt/pepper
Drizzle a frying pan with olive oil. Heat the oil over medium heat, then add the minced garlic and pine nuts. When the garlic starts to turn golden, turn off the heat and add the balsamic vinegar. (Sometimes I add a splash of white wine, too.)
Smear the bottom of a baking dish with olive oil, then cover with eggplant slices. Top with the tomato slices. Sprinkle the tomatoes with a little salt and pepper and the basil. Top with the portobello mushroom slices, then pour the balsamic-garlic-pine-nuts mixture over the whole thing. Cover with foil (or an upside-down cookie sheet) and bake for 45 minutes at 350 degrees, or until mushrooms are cooked through.
Ingredient Note: We buy our pine nuts in bulk at Costco or Sam's Club, where they're *much* cheaper. At the normal grocery store, you can pay 4 or 5 dollars for a little tiny jar; at the bulk stores, you'll pay 8-10 dollars for a huge bag... well worth the investment, as pine nuts are dee-licious.
