Courtesy of Phillip Gulis of Luce
-4 cups of tomato juice
-2 cups of orange juice
-1 cup red wine vinegar
-1 ½ cups of light corn syrup
-4 cloves of garlic, smashed
-Red pepper flakes, as desired
-4 roma tomatoes, cut in half
-1 Tbsp minced garlic
-2 Tbsp fresh oregano, finely chopped
-2 Tbsp fresh basil, finely chopped
-2 Tbsp fresh thyme, finely chopped
-¼ cup of extra virgin olive oil
-1 zucchini, cut ¼ inch thick slices
-1 eggplant, cut ¼ inch thick slices
-Salt and pepper to taste
-1 lb log of chevre goat cheese, cut ½ inch thick round slices
-3 medium eggs, scrambled
-Panko as needed
-Flour as needed
Method for the Sicilian sauce:
Place all ingredients into a small sauce pot and slowly bring to a simmer. Gently reduce the sauce by half. Strain liquid and cool. Sauce should be served at room temperature.
Method for vegetables:
Preheat oven to 250 degrees. In a medium bowl toss roma tomatoes, minced garlic and half of the chopped herbs with 4 tablespoons of olive oil. Place tomatoes skin side down on a wire rack, place it on a baking sheet and put in oven. Allow tomatoes to cook for 2 hours. In the same bowl toss the zucchini and eggplant with olive oil, the remaining herbs, and lightly season with salt and pepper. Place on grill and cook until they are just soft.
Method for the goat cheese:
Place both the flour and the bread crumbs on separate plates while the scrambled eggs can stay in a bowl. Dredge the cheese disks one by one first in flour, then the egg mixture, then the bread crumbs.
When ready to eat:
In a very hot sauté pan add vegetable oil and cook the cheese until it becomes golden, then flip sides and do the same. Remove with spatula. On your plates layer the cheese with the vegetables and drizzle the sauce over and around your plate.