Pasticcio di vedura
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant; cut - 1 1/2\" pieces |
| Salt | ||
| 1 | Onion; thinly sliced | |
| ¼ | cup | Olive oil |
| 2 | Red bell peppers; cut - 1 1/2\" pieces | |
| 4 | Ripe tomatoes; diced (or canned, including their juices plus a little extra from the can) | |
| 8 | Garlic cloves; finely chopped | |
| 2 | Garlic cloves; finely chopped, for sprinkling | |
| 2 | teaspoons | Fresh oregano or marjoram leaves, plus extra for sprinkling |
| 2 | tablespoons | Parsley; plus extra for sprinkling |
| 4 | tablespoons | Bread crumbs |
| 4 | tablespoons | Grated Parmesan or Asiago cheese |
Directions
Sprinkle the eggplant generously with the salt and leave for 20 minutes or so, until brown droplets form on the eggplant. Rinse well and pat dry. (If you do not wish to salt the eggplant, omit this step and go directly to the next step.)
Combine everything in a heavy casserole or baking pan and bake in a 400¡ oven for 45 to 60 minutes, turning with a spatula every so often so that the vegetables become tender and browned and the crumbs and cheese brown and form a thick mixture. If the vegetables seem a bit dry, mix a little tomato juice and drizzle with a little olive oil.
Sprinkle with some extra garlic, fresh oregano or marjoram, and parsley, and serve sizzling hot or let cool to room temperature.
Recipe by: Marlena Spieler/ Mediterranean Cooking Posted to MC-Recipe Digest V1 #780 by Lynn Cage <ltcage@...> on Sep 12, 1997