One From Gourmet, May 1999 Issue - X-Posted RecipeCafe

[Guest guest]

This is a very long recipe, not low fat (in fact, lots of fat) and is

very fancy but would be magnificent at a dinner party or a small

gathering. Looks so good but time-consuming:

 

* Exported from MasterCook *

 

Eggplant, Zucchini, Red Pepper & Parmesan Torte

 

Recipe By : Kennel Holt Hotel, England, Neil Chambers, Chef

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lg onions -- about 1 lb

1 clove garlic

2/3 cup olive oil

1 26 oz can chopped tomatoes

1 tbsp fresh sage leaves -- finely chopped

1 1/2 tsp fresh thyme leaves -- finely chopped

2 lg eggplants -- 2.5 lb total

4 lg zucchini -- 1-3/4 lb total

4 lg red bell peppers

2 tbsp unsalted butter

3 tbsp all-purpose flour

1 cup milk

1 cup heavy cream

3 lg eggs

6 oz Parmigiano-Reggiano -- freshly grated

 

Halve onions through root end and thinly slice. Finely chop garlic. In a

large heavy skillet cook onions with salt to taste in 2 tbsp oil,

covered, over moderately low heat, stirring occasionally, until soft,

about 15 minute. Add garlic and cook mixture, uncovered, stirring

occasionally, until any liquid onions give off is evaporated. Add

tomatoes with juice, sage, and thyme and simmer, stirring occasionally,

until excess liquid is evaporated and mixture is very thick. Season

mixture with salt and pepper and cool.

 

Preheat oven to 450°F. brush at least 2 shallow baking pans with some

remaining oil.

 

Cut eggplants crosswise into 1/3 " thick rounds and arrange in one layer

in baking pans. Brush eggplant slices with some remaining oil and roast

in upper and lower thirds of oven, switching position of pans halfway

through roasting time, untill tender and golden, about 20 minutes. Cool

eggplants 5 minutes and transfer with a slotted spatula to paper towels

to drain.

 

Cut zucchini lengthwise into 1/3 inch thick slices and roast in same

manner until tender and pale golden, about 25 minutes. Cool zucchini 5

minutes and transfer to paper towels to drain.

 

Quarter bell peppers lengthwise and discard stems, seeds, and ribs.

Arrange peppers, skin sides up, in oiled baking pans and brush with some

remaining oil. Roast peppers in same manner until tender and lightly

browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper

towels to drain.

 

In a 1-1/2 to 2 quart heavy saucepan, melt butter over moderately low

heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in

milk and cream. Bring mixture to a boil, whisking, and simmer, whisking

occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes.

Whisk in eggs, two thirds Parmigiano, and salt and pepper to taste.

 

Preheat oven to 400°F and lightly oil a 14x10x2-1/2 inch or other 3-1/2

qt shallow baking dish.

 

In baking dish, arrange half of eggplant, overlapping slices to form an

even layer, and season with salt and pepper. Top eggplant with half of

tomato mixture, spreading evenly, and pour about one third Parmigiano

custard over it. Nestle half of zucchini in custard and season with salt

and pepper. Top zucchini with half of peppers. Repeat layering,

reserving half of remaining custard for topping. Pour reserved custard

over final layer of peppers and sprinkle with remaining grated

Parmigiano.

 

Bake torte in middle of oven until custard is puffed and golden brown,

about 35 minutes. Let torte stand 10 minutes before serving. Serves 6-8

as a main course or 10 as a side-dish.

 

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NOTES : Note from Magazine: At the restaurant, he refrigerates the

finished torte and then uses a round cutter to cut out serving portions.

At home, we would serve it directly from the oven as a side dish with

lamb, for instance, or as a vegetarian main course.

 

RisaG