Recipe by Chef Seth Smith, The Columns Hotel

Makes 6 servings

Ingredients for Napoleon:

• 4 large eggplants
• 1/2 cup fresh thyme, chopped
• 1/2 cup fresh rosemary, chopped
• 1/4 cup garlic, chopped
• 2 cups olive oil
• Salt and pepper, to taste
• 12 slices Fontina cheese
• 6 whole roasted red peppers, halved

Ingredients for Smoked Tomato Coulis Sauce:

• 3 large, vine-ripe red tomatoes, cored and halved
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• 1/2 cup red onion, chopped
• 2 tablespoons garlic, chopped
• 3 cups of white wine

Ingredients for Wilted Spinach:

• 2 tablespoons olive oil
• 2 tablespoons garlic, chopped
• 1 large red onion, thinly sliced
• 2 pounds fresh spinach
• Salt and pepper, to taste

Instructions for Napoleon:

Preheat grill. Slice eggplant horizontally into 18 rounds, 1/2-inch thick. Place rounds in a large bowl and add thyme, rosemary, garlic and olive oil. Salt and pepper to taste, and toss until well coated. Set aside for 10 minutes to allow eggplant to absorb the juices. Place eggplant rounds on grill over medium-high heat and cook until almost done, about 5 minutes on each side. Set aside.

Instructions for Smoked Tomato Coulis Sauce:

For the tomato coulis, take tomato halves and season with chopped fresh basil, salt and pepper. Roast in 400°F oven for 15 minutes. Place roasted tomatoes in a saucepot with white wine, red onion, garlic, salt and pepper. Cook down for 20 minutes over medium heat. After cooling, pour mixture into blender and purée. Pass liquid through a strainer to remove any remaining skin and chunks. Set aside. In a medium saucepan, sauté garlic and red onion in olive oil until transparent. Add fresh spinach and cook over medium heat until wilted. Add salt and pepper to taste. Remove from heat and strain in colander to drain off excess water.

Instructions for Wilted Spinach:

To assemble, place six eggplant rounds on a baking sheet. Top eggplant with wilted spinach, then one slice of Fontina cheese, and finish with one half of a roasted pepper. Repeat sequence. Finally, top with third piece of eggplant. Bake at 350°F for 20 minutes.

Assembly: To serve, pool the tomato coulis in the center of 6 plates. Place eggplant Napoleons on the coulis and garnish with fresh basil.