Recipe - Pasticcio Di Vedura

1 md Eggplant; cut 1 1/2"
pieces
Salt
1 Onion; thinly cut or sliced up
One fourth cup Olive oil
2 Red bell peppers; cut 1
1/2" pieces
4 Ripe tomatoes; minced (or
canned, including their
juices plus a little extra
from the can)
8 Garlic cloves; finely
chopped
2 Garlic cloves; finely
chopped, for sprinkling
2 teaspoon Fresh oregano or marjoram
leaves, plus extra for
sprinkling
2 tablespoon Parsley; plus extra for
sprinkling
4 tablespoon Bread crumbs
4 tablespoon Grated Parmesan or Asiago
cheese

Sprinkle the eggplant generously with the salt and leave for 20 minutes or
so, until brown droplets form on the eggplant. Rinse well and pat dry. (If
you do not wish to salt the eggplant, omit this step and go directly to the
next step.)

Combine everything in a heavy casserole or baking pan and bake in a 400¡
oven for 45 to 60 minutes, turning with a spatula every so often so that
the vegetables become tender and browned and the crumbs and cheese brown
and form a thick mixture. If the vegetables seem a bit dry, mix a little
tomato juice and drizzle with a little olive oil.

Sprinkle with some extra garlic, fresh oregano or marjoram, and parsley,
and serve sizzling hot or let cool to room temperature.

Recipe by: Marlena Spieler/ Mediterranean Cooking

Posted to MCRecipe Digest V1 #780 by Lynn Cage ltcage@onr.com on Sep 12,
1997