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1-1/2
ar
ar
ar
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1
14 oz
1
8
10
4
1
1
1
1/2
ar
ar
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#
---
#
can
#
oz
oz
cl
T
T
T
t
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Eggplant (1)
Olive Oil ExtV
Salt
Pepper, black
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Potatoes (2)
Tomatoes diced
Green Bell Pepper
Red Bell Pepper
Zucchini, narrow
Garlic
Parsley
Olive Oil ExtV
Olive Oil (more)
Paprika (3)
Olive Oil (more)
Salt
-- Garnish
Parsley, chopped
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In Mallorca the ingredients would all be fried, making the dish a
bit oilier than we would like today. See Note-4
for preparation details.
Prep - (25 min)
- Preheat oven to 400°F/200°C.
- Cut EGGPLANT into 3/8 inch slices and arrange on an oiled baking
sheet. Brush with Olive Oil on both sides and Sprinkle lightly
with Salt and Pepper. Bake at 400°F until cooked through,
10 to 15 minutes.
- Peel POTATOES and cut lengthwise in half if small, quarters if
larger. Slice crosswise into 1/4 inch slices. Put in a saucepan
with water to cover, bring to a boil and simmer until cooked through.
Drain well.
- Drain TOMATOES, reserving the juice. Chop fine and return to the
juice.
- Blast PEPPERS black with your propane torch and rub the skins
off under running water. Core and slice into strips about 1/2 inch
wide and half the pepper height in length.
- Slice ZUCCHINI about 1/4 inch thick.
- Crush GARLIC and chop fine.
- Chop PARSLEY small.
- Chop some more PARSLEY for garnish.
Run - (55 min)
- Heat 1 T Olive Oil in a spacious sauté pan and add
Zucchini, Peppers and just 1 teaspoon of the Garlic.
Sprinkle with a little Salt and fry tumbling until all is coated
with oil. You can then cover and steam the vegetables in their own juices
over low flame, tumbling now and then, until Zucchini is just cooked
through. Remove from the pan and set aside.
- Heat 1 T Olive Oil in the sauté pan and stir in
remaining Garlic. Fry stirring for a few seconds, then stir
in Paprika, Tomatoes and Parsley. Cover and
simmer, stirring now and then, until tomatoes are very soft.
- Tumble the Potatoes with a bit of Olive Oil and Salt
to taste.
- Oil a 2 quart casserole or baking dish. Layer in the Potatoes.
Next layer is the Zucchini mix and then the Eggplants.
Finally, pour the Tomato mix over the top.
- Slip casserole into the oven and bake at 400°F for about 20
minutes (see Note-5).
- Serve hot garnished with Parsley.
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