| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
Sami |
Side, Dishes-, Vegetables |
8 |
servings |
INGREDIENTS
| 1 |
lg |
Eggplant; peeled and diced |
|
|
Coarse salt; optional |
| 1 |
tb |
Extra virgin olive oil |
| 1 |
lg |
Onion; sliced |
| 4 |
|
Cloves garlic; minced |
| 1/2 |
c |
Shredded fresh basil |
| 1/4 |
c |
Minced fresh parsley |
| 1 |
tb |
Balsamic vinegar |
| 1 |
lb |
Tomatoes; peeled, seeded, chopped |
| 1 |
|
Red bell pepper; roasted and peeled |
| 1 |
|
Yellow bell pepper; roasted and peeled |
| 1/3 |
c |
Chopped oil- cured olives |
| 2 |
ts |
Capers |
| 3 |
md |
Zucchini; sliced paper thin |
| 1 |
c |
Crumbled feta cheese |
| 2 |
c |
Bread chunks; crusts removed |
INSTRUCTIONS
Heat the oven to 425 degrees F. Butter an 8" souffle dish.
If the eggplant has few seeds, it won't need salting. If the eggplant
is seedy, sprinkle it with salt, and place it in a colander lined
with paper towels. Set aside while you continue with the next steps.
Heat the olive oil in a large heavy skillet over medium- high heat.
Add the onion, garlic, basil and parsley and saute over medium heat
until the onion is soft, about 7 minutes. Add the balsamic vinegar,
turn up the heat to medium- high, and stir until most of the liquid
has evaporated, about 1 minute.
Add the eggplant and stir to mix with the onion. Add the tomatoes,
bell peppers, olives, and capers, and stir well. Simmer, uncovered,
until the tomatoes have cooked down and the mixture is very thick,
about 20 minutes.
Line the prepared souffle dish with the zucchini slices, covering the
bottom and the sides, overlapping the pieces so the dish is entirely
covered. Sprinkle the feta cheese over the zucchini on the bottom of
the dish. Spoon the vegetable mixture on top. Cover evenly with the
bread.
Place the dish inside a large baking pan. Pour water into the outer
pan so it comes halfway up the souffle dish. Cover the souffle dish
loosely with foil, and bake until the terrine has set, about 40
minutes, removing the foil 5 minutes before the end of the cooking
time.
Let the souffle dish cool on a rack for 10 minutes. Invert a serving
plate and place it on top of the souffle dish. Holding both together,
flip the dishes so that the souffle dish is inverted on the serving
plate. Carefully lift the souffle dish. Serve at room temperature, or
wrap and refrigerate for about 3 hours, and serve chilled.
Notes: you can roast the peppers up to 2 days in advance. You can also
assemble the dish up to 3 days in advance. Refrigerate until ready to
use. Do not freeze.
The Essential Vegetarian Cookbook by Diana Shaw p. 238 Clarkson
Potter/Publishers- Random House NY 1997 ISBN 0-517-59989-2
Recipe by: The Essential Vegetarian Cookbook p. 238
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on
Feb 07, 1999, converted by MM_Buster v2.0l.
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