Clauson's Eggplant Gàteau with Red and Yellow Bell Pepper Coulis

Ingredients

• 4  basil sprigs 
• 4 servings bell pepper coulis red
• 4 servings bell pepper coulis yellow
• 0.3 teaspoon pepper black
• 2 pound eggplants peeled
• 1.5 teaspoons basil fresh chopped
• 1  garlic clove crushed
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 0.3 teaspoon pepper 
• 1 large bell pepper red
• 0.1 teaspoon salt 
• 1 tablespoon shallots chopped
• 2 cups skim milk 
• 6 cups spinach leaves 
• 1 Dash sugar 
• 1 cup tomatoes chopped
• 4 teaspoons tomatoes chopped
• 1 large bell pepper yellow

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• oven
• ramekin
• grill
• aluminum foil
• ziploc bags
• dutch oven
• colander

Directions

1. Cut 1 eggplant crosswise into 8 (1/4-inch-thick) round slices.
2. Cut the other eggplant lengthwise into 8 (1/4-inch-thick) oblong slices.
3. Place all of the eggplant slices in a large bowl; pour milk over eggplant slices, and let stand 5 minutes.
4. Drain in a colander, and pat eggplant slices dry with paper towels.
5. Brush 1 tablespoon oil over eggplant slices, and sprinkle the slices with 1/4 teaspoon black pepper and 1/8 teaspoon salt.
6. Prepare grill.
7. Place eggplant slices on grill rack coated with cooking spray, and grill 3 minutes on each side or until tender. Set aside.
8. Cut red and yellow bell peppers in half lengthwise; discard seeds and membranes.
9. Place the peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
10. 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.
11. Bring 3 quarts water to a boil in a large Dutch oven.
12. Add spinach, and cook 30 seconds.
13. Drain well, and let cool. Squeeze spinach until barely moist; set aside.
14. Heat 1 teaspoon oil in a saucepan over medium heat.
15. Add shallots and garlic, and saute 2 minutes.
16. Add 1 cup chopped tomato, chopped basil, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and sugar, and cook 10 minutes, stirring occasionally.
17. 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.
18. 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.
19. Place ramekins on a baking sheet; bake at 250 for 20 minutes. Invert ramekins onto individual plates. Spoon Yellow Bell Pepper Coulis and Red Bell Pepper Coulis alternately around each gteau, using 1 tablespoon for each "pool" of sauce; top each with 1 teaspoon chopped tomato and a basil sprig.