Title: Clauson's Eggplant Gateau with Red and Yellow Bell Pepp Pt 1
Categories: Appetizers
Yield: 4 Servings

2 Peeled eggplants, (1-pound)
2 c Skim milk
1 tb Olive oil
1/4 ts Pepper
1/8 ts Salt
Vegetable cooking spray
1 lg Red bell pepper
1 lg Yellow bell pepper
6 c Spinach leaves
1 ts Olive oil
1 tb Chopped shallots
1 Clove garlic, crushed
1 c Chopped tomato
1 1/2 ts Chopped fresh basil
1/4 ts Black pepper
1/8 ts Salt
1 ds Sugar
Yellow Bell Pepper Coulis
Red Bell Pepper Coulis
4 ts Chopped tomato
4 Basil sprigs

-------------------------YELLOW BELL PEPPER COULIS-------------------------
1 ts Margarine
1 tb Chopped shallots
2 Thyme sprigs
1 Clove garlic, crushed
3 c Low-salt chicken broth
2 1/4 c Chopped yellow bell pepper
1/8 ts Salt
1/8 ts Black pepper
1 tb Tarragon vinegar

-----------------------------RED PEPPER COULIS-----------------------------
1 ts Margarine
1 tb Chopped shallots
2 Thyme sprigs
1 Clove garlic, crushed
3 c Low-salt chicken broth
2 1/4 c Chopped red bell pepper
1/8 ts Salt
1/8 ts Black pepper
1 tb Balsamic vinegar

Cut 1 eggplant crosswise into 8 (1/4-inch-thick) round slices.

Cut the other eggplant lengthwise into 8 (1/4-inch-thick) oblong slices.

Place all of the eggplant slices in a large bowl; pour milk over eggplant
slices, and let stand 5 minutes. Drain in a colander, and pat eggplant
slices dry with paper towels.

Brush 1 tablespoon oil over eggplant slices, and sprinkle the slices with
1/4 teaspoon black pepper and 1/8 teaspoon salt.

Prepare grill. Place eggplant slices on grill rack coated with cooking
spray, and grill 3 minutes on each side or until tender. Set aside.

Cut red and yellow bell peppers in half lengthwise; discard seeds and
membranes.

Place the peppers, skin sides up, on a foil-lined baking sheet; flatten
with hand. Broil 15 minutes or until blackened. Place the bell peppers in a
zip-top heavy-duty plastic bag, and seal; let stand 10 minutes. Peel and
discard skins. Coarsely chop bell peppers, and set aside.

Bring 3 quarts water to a boil in a large Dutch oven. Add spinach, and cook
30 seconds. Drain well, and let cool. Squeeze spinach until barely moist;
set aside.

Heat 1 teaspoon oil in a saucepan over medium heat. Add shallots and
garlic, and saute 2 minutes. Add 1 cup chopped tomato, chopped basil, 1/4
teaspoon black pepper, 1/8 teaspoon salt, and sugar, and cook 10 minutes,
stirring occasionally.

Place 1 round eggplant slice in the bottom of each of 4 (10-ounce) ramekins
coated with cooking spray. Line sides of each ramekin with 2 oblong
eggplant slices. Layer roasted red bell pepper, spinach, tomato mixture,
and roasted yellow bell pepper evenly among ramekins; top with remaining
round eggplant slices, pressing firmly to pack.

Place ramekins on a baking sheet; bake at 250 degrees for 20 minutes.
Yield: 4 servings.

INSTRUCTIONS FOR Yellow Bell Pepper Coulis: Melt margarine in a saucepan
over medium heat. Add shallots, thyme, and garlic; saute 2 minutes. Add
broth, bell pepper, salt, and black pepper; bring to a boil, and cook 35
minutes or until reduced to 1 cup. Discard thyme. Place bell pepper mixture
and vinegar in a blender; process until smooth. Yield: 1 cup.

INSTRUCTIONS FOR Red Bell Pepper Coulis: Melt margarine in a saucepan over
medium heat. Add shallots, thyme, and garlic; saute 2 minutes. Add broth,
bell pepper, salt, and black pepper; bring to a boil, and cook 35 minutes.
Discard thyme. Place bell pepper mixture and

continued in part 2