Greek Pasta Casserole

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* Exported from MasterCook *

 

Greek Pasta Casserole

 

Recipe By :Anna Thomas, The New Vegetarian Epicure

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant (at least 1 lb)

2 green or red bell peppers

3 pounds ripe red tomatoes

2 large yellow onions

2 large cloves garlic

3 tablespoons fruity green olive oil

1 cup sun-dried tomatoes -- halved or sliced

salt and pepper

2/3 cup dry red wine

1 tablespoon chopped fresh Greek oregano OR 1 tsp dried

2 pounds shell pasta

2/3 cup sliced Kalamata olives

3/4 pound feta cheese (author prefers Bulgarian)

 

Trim the eggplant and slice it 1/3 inch thick, crosswise. Salt the slices

lightly on both sides and leave them in a non-reactive tray to drain about 30

minutes. Rinse the eggplant quickly and blot it dry on paper towels, pressing

gently. Cut the eggplant slices into cubes.

Trim and seed the bell peppers, cut them to a similar size and set aside.

While the eggplant is draining, scald the ripe tomatoes, slip off their skins,

and cut them into medium-sized wedges. Coarsely chop the onions and finely chop

the garlic. Saute the onions and garlic in 2 tablespoons of the olive oil over

a high flame, stirring often, until they begin to color. Add both the dried and

ripe tomatoes, and a little salt and pepper, and simmer for a few minutes. Add

the wine and about a tablespoon of chopped, fresh oregano, and simmer 5-6 more

minutes, until the liquid is slightly reduced.

Heat the remaining tablespoon of olive oil in a heavy-bottomed, non-stick pan

and saute the eggplant and peppers with a sprinkle of salt and pepper, until the

vegetables are tender and the eggplant is beginning to color.

Cook the pasta in vigorously boiling salted water just until it is al dente,

then drain.

In your largest bowl, combine the cooked pasta, the tomato sauce, the sauteed

eggplant and peppers, the sliced olives, and half the feta cheese. Using big

wooden spoons or your hands, mix everything together well.

Spoon the mixture into two large, oiled gratin dishes, or one enormous one.

Scatter the remaining feta cheese over the top. At this point, you can cover

the dishes tightly and refrigerate them for a day with no harm done.

Cover the dishes with foil, and bake at 350F for about 20 minutes if the mixture

is still warm, or about 35-40 minutes if it has been refrigerated. Remove the

foil for the last 5 minutes, and raise the heat to brown the cheese slightly.

Serve hot, with a green salad, a wonderful bread, and a full-bodied red wine.

 

 

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Per serving: 231 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g

Protein; 46g Carbohydrate; 0mg Cholesterol; 76mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0