Provençal Eggplant Gratin

4 T olive oil
1 - large onion, chopped
1 C chopped carrots
1 - stalk celery, chopped
3 - cloves garlic, minced
1 - can (28 oz.) peeled whole tomatoes, drained, seeded, and chopped
1 t dried chopped orange peel
1 - bay leaf
1/2 t sugar
0 - salt and pepper to taste
2 - medium eggplants, cut into 1/2 inch thick rounds, salted and drained in colander
1/4 C fresh basil, chopped
1/4 C unseasoned dry bread crumbs

Preheat the oven to 475° F. In a large nonstick skillet, heat half the oil over medium heat. Add the onion, carrots, celery, and garlic, and cook, stirring, until softened, about 5 minutes. Add the tomatoes, orange peel, bay leaf, sugar, salt, and pepper; bring to a boil over medium-high heat. Reduce the heat and simmer gently, uncovered, stirring ocassionally, until the mixture is thickened and the liquids greatly reduced, about 20 minutes.

While the sauce is simmering, lightly oil 2 medium baking sheets. Arrange the eggplant slices in a single layer on the prepared sheets. Brush the tops evenly with oil. Cover tightly with foil and bake for 25 minutes. Remove from oven and uncover. Reduce oven temperature to 425° F.

Remove the bay leaf from the sauce and discard. Transfer the sauce to a food processor and blend until pureed. Stir in the basil and set aside.

Lightly oil a gratin or flameproof shallow baking dish just large enough to hold half the eggplant slices in a single layer. Spread one-third of the tomato-orange sauce over the bottom. Arrange half the eggplant slices over the sauce, then top with another one-third of the sauce. Arrange the remaining eggplant slices over the sauce, then cover with the remaining sauce. Sprinkle the top evenly with the bread crumbs, then season with additional salt and pepper to taste. Drizzle with olive oil. Bake for 20-25 minutes, or until the top is lightly browned.

From Mediterranean Vegan Kitchen