Tested and tried, even changed a little in the Maine kitchen of Cher Jones
Have on hand, eggplant, onions, olive oil, canned or fresh tomatoes, bay leaves, tomato
pastel clove garlic, sugar, basil, tarragon,oregano, fines herbs
Cinnamon, Burgundy wine, salt, sour cream, pepper, cottage cheese, eggs
Take two medium sized eggplants, peel and slice to 1/2 inch thick. Brush lightly with
olive oil, and broil to a golden brown on each side. This method is better than browning
in a skillet, and is a lot less greasy. Cut cooked eggplant into 1 inch cubes, set
aside.
Dice, 2 large onions, and saute in 2Tablespoons olive oil until transparent. Add 1
medium can tomatoes, 2 bay leaves, 3 Tablespoons tomato paste, 2 cloves garlic, crushed
or minced, 1 Tablespoon sugar, and 1/2 teaspoon each basil, tarragon, oregano, fines
herbes, 1/8 teaspoon cinnamon , 1/2 cup burgundy
wine, salt and pepper. Simmer gently for 30 minutes. Discard bay leaves.
This sauce can be made in advance, and refrigerated.
Lightly oil a casserole and alternate layers of eggplant and sauce, ending with the
sauce.
Blend 1 cup cottage cheese, 2 eggs, 1/2 cup sour cream, salt and pepper, and pour over
the eggplant. Bake at 350 degrees until topping is bubbly and somewhat firm (but not
dry)- approximately 45 minutes. Serve from the casserole .