Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 md Eggplants
Salt
6 Peppers (red & green)
3/4 c Olive oil
3 tb Pine nuts
3/4 c Bread crumbs
Freshly ground white pepper
1 pn Oregano
2 tb Parsley
2 tb Tiny capers
6 Anchovies
2 lg Whole pimientos, cut into
-strips
1/2 c Pitted black olives
Preheat the broiler. Cut the unpeeled eggplants into
1/4" thick slices. Sprinkle with salt and place in a
colander over a bowl for 1 hour. Brush the peppers
with olive oil. Place them in the broiler and broil
on all sides. They should be well scorched but do not
burn them. Run them under cold water and remove the
skins. Slice the peppers in half, remove the seeds,
then cut the pepper into thick strips. Reserve. In a
small skillet heat 2 T of olive oil. Add the pine
nuts and cook them until they are lightly browned.
Add the bread crumbs. Saute the mixture for a few
minutes, then season with a pinch of salt and pepper.
Add the oregano and parsley. Drain the eggplant
slices and dry well on paper towels. In a large
skillet heat 4 T of olive oil. Saute the eggplant
slices, adding more oil as you need it, until they are
nicely browned. In an oval baking dish make a layer of
eggplant. Top with a layer of peppers. Sprinkle with
a few capers and repeat the layers. Top with
bread-crumb mixture. Make a lacing of anchovies and
optional pimiento strips with the black olives in
between in a decorative pattern. Dribble olive oil
over the vegetables and bread crumbs. Bake the gratin
for 10 to 15 minutes in a 350 degree oven. Serve warm
or at room temperature. Note: If the anchovies are too
salty, soak them in a little milk for 10 to 15
minutes. Dry on paper towels and add to the dish.
