Title: Pasticcio Di Vedura
Categories: Ethnic Healthy Italian Entree Vegetable
Yield: 4 Servings

1	md	Eggplant; cut - 1 1/2" pieces
		Salt
1		Onion; thinly sliced
1/4	c	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	ts	Fresh oregano or marjoram leaves
		Plus extra for sprinkling
2	tb	Parsley
		Plus extra for sprinkling
4	tb	Bread crumbs
4	tb	Grated parmesan or asiago cheese

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.

Per serving (excluding unknown items): 656 Calories; 21g Fat (29% calories from fat); 16g Protein; 102g Carbohydrate; 0mg Cholesterol; 956mg Sodium

Posted to MM-Recipes Digest V4 #3

Recipe by: Marlena Spieler/ Mediterranean Cooking

previous

next