| 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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