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1
Preheat oven to 300u00b0F.
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2
Slice the tomatoes and zuchini into at least 12 slices (between 1/4 and 1/2 inch think). Place on a parchament-lined cookie sheet. Spay with oil to coat and sprinkle with dried herbs. Bake for 1 hour and 15 minutes.
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3
Add the mushoom caps to the roasted tomato/zucchini sheet. Spray with oil and put about a 1/2 teaspoon of tamari (or soy sauce) in each one. Bake for about 30 more minutes.
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4
While the vegetables are baking, peel and dice the eggplants (I had about 750 grams). Put a couple layers of paper towels in the bottom of a big bowl and microwave the eggplant in two batches for eight minutes each.
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5
Then saute the eggplants in olive oil for about 10 minutes until cooked an a littlebrown.
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6
Add eggplants, cashews, and garlic to a food processor and process until very smooth.
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7
To assemble, put a little dot of eggplant creme on the plate to act as an anchor. Place a tomato on top of the anchor and put more eggplant creme on top. Then add zucchini and more creme. Then add mushroom cap and a a dot of more creme.
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8
Garnish with basil and a bit tomato. Drizzle a little olive oil and some dots of vinegar on the plate to really be fancy.
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9
(I found that if the mushooms are big, they make a better base than topper.).
