| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | May 1995 | 1 | servings |
INGREDIENTS
| 2 | Eggplants; thinly sliced | |
| ; crosswise (1 | ||
| ; 1/4-pound) | ||
| 1 1/2 | tb | Olive oil |
| 1 | lg | Onion; chopped |
| 5 | lg | Garlic cloves; chopped |
| 1 | cn | Italian-style tomatoes; (28-ounce) |
| 2 | lg | Fresh thyme sprigs |
| Olive oil; (for frying) | ||
| 3 | lb | Russet potatoes; peeled, thinly |
| ; sliced | ||
| 3 | Green bell peppers; cored, thinly | |
| ; sliced | ||
| 5 | tb | Minced fresh thyme |
INSTRUCTIONS
Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt. Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, saute until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs. Preheat oven to 350F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; saute until almost tender, about 5 minutes. Transfer to paper towels. Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce. Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving. Serves 8. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 1701 Calories (kcal); 24g Total Fat; (12% calories from fat); 44g Protein; 348g Carbohydrate; 0mg Cholesterol; 393mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 0 Lean Meat; 19 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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