Recipe courtesy of John Ash
Show: Cooking Live
Save Recipe Print
4 hr 35 min
4 hr
35 min
4 servings


For the black olive dressing:
For fresh basil puree:
For the napoleons:
For the garnish:


For fresh basil puree:

For the black olive dressing, combine all ingredients and allow to sit for at least 2 hours, covered and refrigerated, for flavors to develop. For the poached garlic in the basil puree, place unpeeled garlic cloves in a small saucepan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husk from garlic, chop. For the basil puree, blanch the basil in lightly salted boiling water for about 5 seconds. Remove and immediately plunge into ice water to stop the cooking and set the color. Drain well, squeeze dry and chop. Add to a blender along with poached garlic, olive oil, pine nuts and enough stock to make a smooth puree. Store in refrigerator.;

For the garnish:

To oven dry tomatoes for napoleons, cut tomatoes in half and remove stems. With your fingers gently squeeze and remove the seeds. Lightly oil a baking sheet, place tomatoes and season lightly with sea salt and freshly ground pepper. Place in a preheated 225 degree oven for 3 to 4 hours or until tomatoes are somewhat shriveled and have the faintest bit of color on them. For the napoleons, slice the eggplants into 12 (1/2-inch) thick rounds and generously paint both sides with olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in a preheated 400 degree oven until cooked through and lightly browned, about 10 minutes. Set aside. Oil, season and roast remaining vegetables in the same manner and set aside. Be sure not to overcook, vegetables should still have some texture. To assemble the napoleons, on a lightly oiled baking sheet start with a round of eggplant and top with slices of zucchini, onions, peppers, mushrooms and oven dried tomatoes and cheese. Repeat the layers, ending with an eggplant slice for each napoleon. Place a rosemary spear in the center of each napoleon to hold it together. To serve, Place baking sheet with napoleons in a preheated 375 degree oven for a few minutes to warm through and barely melt cheese. Place on warm plates and spoon the black olive dressing around. Top with drops of the reduced Balsamic vinegar, fresh basil puree and garnish with herb sprigs. Serve immediately.;

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Patatas Bravas Home Fries with Roasted Tomato Aioli

Recipe courtesy of Bobby Flay

Bowtie Pasta with Tomato and Roasted Red Pepper Sauce

Recipe courtesy of Food Network Kitchen

Eggplant and Asparagus Napoleons

Recipe courtesy of Giada De Laurentiis

Roasted Eggplant and Tomato Subs

Recipe courtesy of Rachael Ray

Roasted Eggplant and Tomato Soup

Recipe courtesy of Rachael Ray

Roasted Eggplant and Tomato Stacks

Recipe courtesy of Michael Chiarello

Roasted Eggplant and Tomato Salad

Recipe courtesy of Lydia Bastianich

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories