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1
For the black olive dressing, combine all ingredients and allow to sit for at least 2 hours, covered and refrigerated, for flavors to develop.
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2
For the poached garlic in the basil puree, place unpeeled garlic cloves in a small saucepan and cover by 1-inch of cold water.
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3
Bring to a boil, drain and repeat process 2 more times.
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4
Remove husk from garlic, chop.
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5
For the basil puree, blanch the basil in lightly salted boiling water for about 5 seconds.
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6
Remove and immediately plunge into ice water to stop the cooking and set the color.
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7
Drain well, squeeze dry and chop.
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8
Add to a blender along with poached garlic, olive oil, pine nuts and enough stock to make a smooth puree.
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9
Store in refrigerator.
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10
To oven dry tomatoes for napoleons, cut tomatoes in half and remove stems.
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11
With your fingers gently squeeze and remove the seeds.
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12
Lightly oil a baking sheet, place tomatoes and season lightly with sea salt and freshly ground pepper.
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13
Place in a preheated 225 degree oven for 3 to 4 hours or until tomatoes are somewhat shriveled and have the faintest bit of color on them.
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14
For the napoleons, slice the eggplants into 12 (1/2-inch) thick rounds and generously paint both sides with olive oil and season with salt and pepper.
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15
Place in a single layer on a baking sheet and roast in a preheated 400 degree oven until cooked through and lightly browned, about 10 minutes.
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16
Set aside.
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17
Oil, season and roast remaining vegetables in the same manner and set aside.
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18
Be sure not to overcook, vegetables should still have some texture.
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19
To assemble the napoleons, on a lightly oiled baking sheet start with a round of eggplant and top with slices of zucchini, onions, peppers, mushrooms and oven dried tomatoes and cheese.
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20
Repeat the layers, ending with an eggplant slice for each napoleon.
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21
Place a rosemary spear in the center of each napoleon to hold it together.
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22
To serve, Place baking sheet with napoleons in a preheated 375 degree oven for a few minutes to warm through and barely melt cheese.
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23
Place on warm plates and spoon the black olive dressing around.
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24
Top with drops of the reduced Balsamic vinegar, fresh basil puree and garnish with herb sprigs.
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25
Serve immediately.
