casserole-mallorcan potato and vegetable
 
recipe by :penelope casas 
serving size : 4 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1-1/2 lb.  eggplants -- cut crosswise into 1/4" slices
  sea salt
2 Tbsp  olive oil -- plus extra for
  brushing
  fresh ground black pepper
2   green bell peppers -- roasted
1   red bell pepper -- roasted
8 oz.  zucchini -- cut crosswise into
1/4   quot slices
4 clove  garlic -- minced
1/2 tsp  paprika
1 lb.  diced tomatoes
2 Tbsp  parsley
2   potatoes -- peeled, cut into
1/8   quot slices
 
sprinkle eggplant slices on both sides with the sea salt, place in a 
colander and let drain for 1 hour. dry between paper towels. arrange 
slices 
on a cookie sheet. brush both sides with olive oil, sprinkle with salt and 
pepper and bake, in a preheated 400 degree oven, for 10 minutes, turning 
once. peel, core and 
seed peppers and slice into 1/2" strips. 
place potato slices in layers in a greased shallow casserole. drizzle 
each layer with olive oil, tightly cover and bake at 350 degrees for 1 
hour. 
in a large skillet heat 1 tablespoon oil and saute zucchini for 1 minute. 
add peppers, salt, pepper,1 minced garlic clove and saute 1 minute. remove 
to a platter and set aside. heat the remaining tablespoon oil and saute 
remaining garlic a few seconds then add the paprika, tomatoes and 1 
tablespoon parsley. simmer 5 
minutes. 
arrange the zucchini and peppers over the potatoes in the shallow 
casserole, then cover with eggplant slices. pour tomato sauce over and 
bake 
at 400 degrees for 15 minutes. sprinkle with remaining parsley and serve. 
 
 
 
 
 
* exported from mastercook * 
 
 
(ID: 73552) Mirror: rec.food.recipes: Sat, Aug 27, 2005


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