Sherron Goldstein's Ratatouille & Shrimp Stack from the Fresh Fields Cookbook
1 lb box campari tomatoes, tomatoes cut in half
extra virgin olive oil
salt & pepper to taste
1/3 cup olive oil
2 medium eggplants, peeled & cut into large dice
1/2 cup fresh garlic, chopped
1 bunch green onions, thinly sliced
1 tablespoon dried oregano
1 tablespoon dried thyme
1 cup flat leaf parsley, coarsely chopped
3/4 cup grated parmesan cheese
8 oz ditalini pasta, cooked to package directions
1 pound peeled raw shrimp, cut in half down the back
1 jar pasta sauce, vodka sauce, warmed
-Line a backing pan with parchment paper.
-Preheat over to 350 degrees.
-Arrange tomatoes cut side down on parchment. Brush with olive oil.
-Bake for 6 minutes.
-Carefully turn tomatoes over, salt & pepper to taste.
-Brush will olive oil and bake for an additional 5 minutes.
-Remove from oven and let cool.
-In a large saute pan heat 1/3 cup olive oil to medium and add diced eggplant. Saute for 8 minutes, eggplant will be getting soft and a little browned.
-Add garlic and continue to cook until garlic begins to brown. Add sliced green onions, oregano, thyme and parsley. Stir to heat through.
-Remove from heat and add salt & pepper to taste. Cool.
-Add cooked and cooled pasta and parmesan cheese. Stir to mix.
-Pour eggplant mixture in a bowl and cover to keep warm. In the same saute pan, with the oil and leftover seasonings. Add a bit more olive oil and bring to medium heat.
-Add fresh shrimp to pan and cook for 2-3 minutes only, until shrimp is just cooked. Remove to a bowl and cover.
-Using a 4 inch biscuit cutter, fill full with eggplant mixture. Top with two tomato halves and a few fresh basil leaves. Dust with parmesan. Put filled cutter in the middle of serving plate. Raise the biscuit cutter slowly and pat to firm stack.
-Spoon vodka sauce all around eggplant stack and arrange sauteed shrimp over sauce. Serve.