Name: Crisp Potato-Eggplant Tart
Yield: Makes one 9-inch tart
Ingredients: 2 1/4 cups finely diced, peeled eggplant; 1 teaspoon coarse salt plus more to taste; 1/4 cup plus 2 tablespoons safflower oil; 3 tablespoons minced shallots; 4 large Idaho potatoes; Pepper; 1/4 cup (1/2 stick) unsalted butter

This tart is so deliciously rich, it can stand alone as a luncheon main course. A crisp green salad and a glass of nicely chilled white wine would complete a most satisfactory meal.

A Note from Judie:

The salting helps leach any bitterness from the eggplant. It is imperative that you remove as much of the moisture as possible from both vegetables. For the eggplant, this ensures a sweet, dense flavor and for the potatoes, a crisp, dry crust. If you occasionally shake the pan as the bottom potato layer browns, it will keep it from sticking and will make turning the tart much easier.

Recipe notes

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