From Oceana Restaurant to Your Kitchen Table
Cut the eggplant in half and score halfway into the meat. Season the cut side with EVOO, salt and pepper. Roast in 350 oven until cooked. Scoop the flesh out with a spoon. Puree in a food processor until smooth. Sweat chili and shallot in 1 tbs EVOO. Add eggplant puree, heat through, finish with herbs. Reserve. Reserve a few cherry tomatoes and blend in a blender until smooth, reserve. Cut out the core of the remaining tomatoes and place in a pan with 1 sprig each of basil, thyme, oregano and sage. Pour EVOO over. Cover pan with foil and cook in a 300 degree oven until soft, about 45 minutes. When cool drain and remove skins. Reserve oil for another use. Place peeled tomatoes, tomato puree, chilies, sage, parsley, chives in a small pot and season with sherry vinegar and salt to taste. Hold warm. Mix cheese with EVOO and chives, reserve. Heat a 12-inch saute pan over high heat. Add EVOO. Add spinach, season with salt and pepper, saute until wilted. Lay out on plate lined with paper towel, reserve. Lay a sage leaf on the bone side of the fish. Wrap the fish with a thin piece of prosciutto making sure the seam ends up on the skin side of the fish. Heat a heavy skillet over medium heat. Add 2 tbs canola oil. Place halibut in pan, the side with the sage leaf down. Cook two minutes, until prosciutto starts to crisp. Flip fish and cook two minutes longer. Arrange eggplant on plate. Place halibut on top of eggplant. Place spinach on top of halibut. Alongside halibut place cherry tomato mixture. Using two spoons form quenelles with the ricotta, place a quenelle on top of the cherry tomatoes.