Yield: 8 servings
|¼ cup||Olive oil|
|2 larges||Garlic cloves, chopped|
|2 pounds||Tomatoes, peeled, seeded, chopped|
|1||Bouquet garni (10 peppercorns, 3 parsley stems, 2 basil sprigs, 2 thyme sprigs & 1 bay leaf)|
|2 tablespoons||Tomato paste|
|3 tablespoons||Chopped fresh basil|
|2||1-lb eggplants, peeled, cut into 1-inch cubes|
|¼ cup||Olive oil|
|2 cups||Chopped onions|
|½ cup||All purpose flour|
|½ cup||Chilled whipping cream|
|Additional olive oil|
|2 cups||Grated mozzarella cheese|
FOR SAUCE: Heat oil in heavy large saucepan over medium heat. Add onion and garlic; saute until tender, about 10 minutes. Add tomatoes and bouquet garni. Simmer until almost all liquid evaporates, stirring occasionally, about 25 minutes. Discard bouquet garni.
Transfer mixture to blender. Add tomato paste; puree. Mix in basil.
Season with salt and pepper.
FOR BLINI: Place eggplant in colander. Toss with 1 T salt; let stand 30 minutes. Pat dry with paper towels.
Heat ¼ C oil in heavy large Dutch oven over medium heat. Add eggplant and onions; saute until tender and light brown, about 20 minutes. Transfer to large bowl. Stir in flour and cream. Season with pepper. Add eggs and blend.
Line 2 large baking sheets with foil. Brush large nonstick skillet with oil; place over medium heat. Spoon generous ¼ C batter into center of skillet. Using back of spoon, carefully spread batter to 5-inch round. Cook until bottom is brown, about 2 minutes. Turn; cook until second side is brown, about 2 minutes. Using spatula, transfer pancalm to foil-lined sheet. Repeat with remaining batter, making 8 pancakes total and brushing skillet with additional oil after removing each pancake. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 400'F. Sprinkle pancakes with cheese. Bake pancakes until cheese melts and pancakes are heated through, about 7 minutes.
Transfer to plates. Heat sauce and spoon over.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>