PREPARATION:

1. Preheat the oven to 250 degrees.
2. Cover baking sheet with olive oil and arrange tomatoes cut-side up. Sprinkle with coarse salt and fresh thyme. Let sit for 1 hour. Bake the tomatoes until they are almost dry yet still slightly plump. 5 to 6 hours.
3. To store, pack them into clean jars, cover with olive oil, and refrigerate; or freeze them in plastic bags.

For the Potato Skordalia

1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook 15 minutes, or until tender. Drain well and cool. Peel the potatoes, discarding the skins. Push them through a ricer into a medium bowl and set aside. Pound the garlic with the salt in a mortar and pestle until smooth. Add the garlic mixture to the potatoes and stir well. Gradually add the vinegar, lemon juice, and the oil, pounding or stirring constantly with a wooden spoon. Adjust the seasoning with salt and freshly ground pepper to taste. Add more oil if desired.

For the Eggplant

1. Heat vegetable oil in heavy large skillet over medium-high heat to 350°F. Working in batches, add eggplant slices to skillet and fry until golden, about 2 minutes per side.
2. Using slotted spatula, transfer to paper towels to drain. Sprinkle with salt and pepper.

To Assemble

1. Place 1 tablespoon skordalia in center of each of 4 plates. Top skordalia with 1 eggplant slice, 3 tablespoons skordalia, 2 basil leaves and 2 oven-dried tomato halves. Top with remaining eggplant slice. Dollop an additional tablespoon of Skordalia on top and garnish with basil leaves.

   This recipe was featured on the Bounty of the Harvest Episode of Emeril Green.