casserole-mallorcan potato and vegetable
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| recipe by :penelope casas |
| serving size : 4 preparation time :0:00 |
| categories : |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1-1/2 lb. | eggplants -- cut crosswise into 1/4" slices |
| | sea salt |
| 2 Tbsp | olive oil -- plus extra for |
| | brushing |
| | fresh ground black pepper |
| 2 | green bell peppers -- roasted |
| 1 | red bell pepper -- roasted |
| 8 oz. | zucchini -- cut crosswise into |
| 1/4 | quot slices |
| 4 clove | garlic -- minced |
| 1/2 tsp | paprika |
| 1 lb. | diced tomatoes |
| 2 Tbsp | parsley |
| 2 | potatoes -- peeled, cut into |
| 1/8 | quot slices |
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| sprinkle eggplant slices on both sides with the sea salt, place in a |
| colander and let drain for 1 hour. dry between paper towels. arrange |
| slices |
| on a cookie sheet. brush both sides with olive oil, sprinkle with salt and |
| pepper and bake, in a preheated 400 degree oven, for 10 minutes, turning |
| once. peel, core and |
| seed peppers and slice into 1/2" strips. |
| place potato slices in layers in a greased shallow casserole. drizzle |
| each layer with olive oil, tightly cover and bake at 350 degrees for 1 |
| hour. |
| in a large skillet heat 1 tablespoon oil and saute zucchini for 1 minute. |
| add peppers, salt, pepper,1 minced garlic clove and saute 1 minute. remove |
| to a platter and set aside. heat the remaining tablespoon oil and saute |
| remaining garlic a few seconds then add the paprika, tomatoes and 1 |
| tablespoon parsley. simmer 5 |
| minutes. |
| arrange the zucchini and peppers over the potatoes in the shallow |
| casserole, then cover with eggplant slices. pour tomato sauce over and |
| bake |
| at 400 degrees for 15 minutes. sprinkle with remaining parsley and serve. |
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| * exported from mastercook * |
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| (ID: 73552) Mirror: rec.food.recipes: Sat, Aug 27, 2005 |