Gratin catalan

 
                               GRATIN CATALAN
 
 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.
  
 
 
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