Serve with Charmstone
Created by Winery Chef Eric C. Maczko

Ingredients:
2 Italian eggplant
2 zucchini
2 yellow squash
1 red bell pepper, roasted & peeled
1 tablespoon sun-dried currants, soaked in warm water
1 teaspoon niçoise olives, chopped
Extra virgin olive oil as needed
Salt and pepper to taste
1 tablespoon garlic, chopped
1 teaspoon oregano, chopped
1 teaspoon basil, chiffonade
3 slices brioche cut into 2" rounds

Method:
Split eggplant lengthwise and score flesh. Season with salt, pepper and oil, and grill until charred and fully tender. Scoop out flesh and puree with drained currants, olives and basil. Stream in olive oil until thicker and more pale. Season to taste with salt and pepper.

While eggplant is cooking, slice all zucchini and squash on bias using a mandoline or sharp knife. Toss with garlic, oregano, oil, salt and pepper, and grill until tender and clearly marked. Remove to a plate for assembly.

Toast brioche slices over open flame.

Cut red bell pepper using 1½" round cutter.

To assemble, line timbale first with 1 bell pepper round on the bottom, then 2 slices of zucchini, 2 slices of yellow squash and pipe or spoon eggplant purée to fill the middle of the timbale. Cap with brioche slice. Chill timbales lightly and turn out onto desired plate.

Serve at room temperature or lightly chilled.

Yields 6 servings

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