Roasted Tomato and Eggplant Casserole - tomatoes

Method

• Preheat oven to 300 degrees.
• Season the cut sides of the tomatoes lightly with salt and pepper and place cut sides down on a lightly oiled baking sheet.
• Bake until the tomatoes are very lightly browned and collapsed, about 3 hours.
• Set aside.
• Raise the oven temperature to 450 degrees.
• Sprinkle the eggplant slices lightly with salt and transfer them to a large colander to drain for 30 minutes.
• Wipe the slices dry with paper towels and place them in a single layer on one or more lightly oiled baking sheets.
• Roast the eggplant slices, turning once, until they are soft and lightly browned, about 20 minutes.
• Set aside.
• Meanwhile, in a large, heavy-bottomed kettle, heat the 3 tablespoons of olive oil over medium heat and add the red and yellow onions and garlic.
• Cook, stirring frequently, until the onions are very soft and lightly caramelized, about 25 minutes.
• (Lower the heat if the bottom of the pan begins to scorch.)
• Add the wine, stock, herbs and 1 teaspoon salt and 1/4 teaspoon pepper.
• Raise the heat to high and continue to cook until the mixture thickens slightly, about 5 minutes.
• Lower the oven to 400 degrees.
• Spread a thin layer of the onion mixture in the bottom of a 13-by-9-inch baking pan.
• Top with half the eggplant slices, half the tomatoes and half of the remaining onions.
• Top with the remaining eggplant slices, tomatoes and onions.
• Bake until bubbly and lightly browned, about 35 to 40 minutes.
• Let stand for 10 minutes before serving.