Roasted Eggplant and Tomato Napoleons with Black Olive Dressing

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For the black olive dressing:

2/3 cup extra virgin olive oil

3 tablespoons seeded and diced tomato

3 tablespoons rinsed and finely diced black olives, such as Nicoise or Kalamata

2 teaspoons finely minced lemon zest

Sea salt and freshly ground pepper, to taste

For fresh basil puree:

3 tablespoons chopped poached garlic

1 quart packed basil leaves

3 tablespoons extra virgin olive oil

1/4 cup toasted pine nuts or blanched almonds

Rich vegetable or chicken stock

For the napoleons:

2 pounds Roma tomatoes, halved, seeded and oven dried (procedure follows)

2 (1 pound) eggplants each about 4-inches in diameter

Olive oil

Sea salt and freshly ground pepper

4 medium zucchini halved and cut length wise into 16 slices

2 medium peeled red onions cut into 8 rounds

4 small red bell peppers, stemmed and seeded and cut into quarters

2 large Portobello mushrooms, black gills removed and cut into 16 thick slices

11/4 pounds fresh or smoked mozzarella, cut into 16 slices

4 branches of rosemary made into spears

For the garnish:

Drops of reduced balsamic vinegar

Black olive dressing

Fresh basil puree

Herb sprigs