Tuesday, October 26, 2010

0 Recipe #187: Eggplant & Multi-Colored Bell Pepper Tian with Fresh Basil & Sun-dried Tomatoes

Pin It
Print





Here's an easy healthy recipe that's perfect for weeknight dinners!


Eggplant & Multi-Colored Bell Pepper Tian with Fresh Basil & Sun-dried Tomatoes

Homemade Tomato Sauce (4 c. + 7 T + 1 7/8 tsp. per layer, or 4 c. + almost 7 Tbsp. per layer):
6 c. vine-ripened tomatoes (including juice), diced & drained (about 6 medium sized tomatoes)
6 Tbsp. tomato paste
1 c. sun-dried tomatoes, (i.e., the kind that's not packed in oil), julienned & tightly packed
1 c. fresh basil, julienned & tightly packed
2 Tbsp. fresh garlic, peeled & finely minced
1/2 c. fresh Italian flat leaf parsley, roughly chopped & tightly packed
2 tsp. dried oregano leaves
2 tsp. dried thyme leaves
1 tsp. ground marjoram
1/4 tsp. crushed red chili pepper flakes
1/2 tsp. ground black pepper, or to taste
1/4 tsp. salt, or to taste

Tian Ingredients:
extra virgin olive oil (for coating bottom of Pyrex glass baking dish)
6 c. Chinese eggplant, sliced crosswise into 1/4" rounds (about 2 very long eggplants) (3 c. per layer)
3 c. red bell pepper, diced (about 2-2 1/2 large peppers)
3 c. orange bell pepper, diced (about 2-2 1/2 large peppers)
2 c. part-skim (lowfat) mozarella cheese, shredded
2 c. Asiago cheese, shredded

Directions: Add all sauce ingredients in a large bowl & thoroughly combine. Set aside. Mix together mozarella & Asiago in a large bowl & set aside. Generously brush (or spray) the bottom of a Pyrex glass baking dish with olive oil, using a pastry brush. Layer eggplant on the bottom of the baking dish, followed by about 4 c. + (almost) 7 Tbsp. tomato sauce, 3 c. red bell pepper, 2 c. cheese mixture. Repeat this sequence, except in the 2nd layer, use 3 c. orange bell pepper. Cover top of baking dish with aluminum foil, with the shiny side facing towards the food. Bake at 375°F in a preheated oven for about 45-50 minutes. From a safe distance, open oven, slide out rack holding casserole dish (using silicone mitts or grippers), & carefully peel back foil using heat-proof tongs, watching for escaping steam. Remove foil, slide rack back into the oven, and cook casserole, uncovered, for 10-15 more minutes, or until vegetables have become tender & the cheese topping has turned golden brown. (It should also be bubbly.) About 5-10 minutes into cooking, test casserole with a knife or fork; if the tip of the knife/fork goes in with little resistance, it's done. Let cool slightly before serving.

Yield: Makes approximately 12 square portions, about 3" square inches each.

No comments:

Post a Comment

I may or may not know you, but love reading your comments!

Have you tried this recipe? If so, please leave a comment or post your reaction to let me know what you think.

If you like this post, then please consider subscribing to my RSS feed. You can also subscribe by email and have new posts sent directly to your inbox.

Related Posts Plugin for WordPress, Blogger...