Preheat the oven to 350 degrees. Boil a pot of water and pop the tomatoes in for a minute or just until the skin bursts, remove, cool, seed and slice them. Peel and cut the eggplants into bite sized pieces and lightly salt them. Spray a baking pan with olive oil and place the garlic slices on it. Spread the tomato slices and eggplant on top of the garlic and spray the tops well with olive oil. Sprinkle the basil on top. Bake for about 15 minutes, or until the tomato is soft.
Stir the vegetables together and bake another 45 minutes, stirring occasionally. When the eggplant is soft and the juice from the tomato absorbed, remove from the oven to your serving dish. Stir in the olive oil, cilantro, lemon, pistachio nuts and pepper. Wait to add salt to taste, as it may not be necessary.
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