Vegetable Gratin

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* Exported from MasterCook *

 

Vegetable Gratin

 

Recipe By :Wolfgang Puck, 2003

Serving Size : 6 Preparation Time :0:40

Categories : FOOD NETWORK Wolfgang Puck

 

Amount Measure Ingredient -- Preparation Method

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

1 dash Olive oil

1 large onion -- small diced

1 tablespoon garlic -- minced

1 1/2 cups tomatoes -- peeled, seeded, chopped

1 tablespoon thyme leaves -- minced

1 dash Salt and freshly ground black pepper -- to taste

2 teaspoons sugar

3 Japanese eggplants -- peeled in alternating 1 "

strips, leaving some of skin on, sliced diagonally in 1/4 " thick slices

3 small zucchini -- ends trimmed, sliced into 1/4 "

thick rounds

1 cup mozzarella -- grated

1/4 cup Parmesan -- grated

 

In a large saute pan set over medium heat, add enough olive oil to

lightly coat the bottom of the pan. When the oil is hot, add the onions

and saute until translucent, but not browned, about 5 minutes. Add the

garlic and cook for 1 minute, stirring. Add the tomatoes and cook until

they start to give off their liquid, about 5 minutes. Add the thyme and

season with salt and pepper. Add the sugar and cook until there is

almost no liquid left, about 10 to 15 minutes, stirring frequently.

 

Remove from the heat.

 

Preheat the oven to 450 degrees F.

Lay the eggplant and zucchini out on a flat surface and season with salt

and pepper.

 

Drizzle with olive oil.

 

In another large saute pan set over medium high heat, add enough olive

oil to coat the bottom of the pan. When the oil just starts to smoke,

add the eggplant in 1 layer and cook just until golden brown on both

sides, about 2 to 3 minutes per side. You might need to do this in

batches.

 

Remove to a paper towel lined plate. Blot the top with additional paper

towels.

 

In the same pan, add more olive oil to coat the bottom of the pan. When

the oil just starts to smoke, add the zucchini in 1 layer and saute

until just browned on each side, about 1 minute per side. Remove to a

paper towel lined plate.

 

In a shallow roasting pan or baking dish, spread half of the tomato

sauce evenly over the bottom. Begin layering the eggplant and zucchini

along the outside of the baking dish so they are overlapping slightly.

Continue until the pan is full and the eggplant and zucchini is used.

Cover the top with the remaining tomato sauce, spreading evenly.

 

Sprinkle the mozzarella and Parmesan evenly over the top, covering

completely.

 

Place the baking dish inside a large baking dish. Pour hot water into

the larger baking dish about half way up the sides to make a water bath.

Bake for 25 minutes, or until the cheese is golden brown and bubbly.

Remove from the oven and let sit for 5 minutes before serving.

 

Description:

" eggplant & zucchini gratin dish "

Source:

" Show: Wolfgang Puck's Cooking Class Episode: Gratins "

S(Formatted to MasterCook by MHM):

" Marilynn "

Start to Finish Time:

" 1:45 "

T(Cooking Time):

" 1:00 "

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-

 

Per Serving (excluding unknown items): 38 Calories; trace Fat (8.3%

calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

NOTES : Prep Time: 40 minutes Cook Time: 1 hour

Inactive Prep Time: 5 minutes Yield: 6 to 8 servings

 

Gratins

Gratins should be in every cook's repertoire. They're easy to make, and

can turn everyday foods into a rich, velvety treasure topped by a

browned and crunchy crust. Wolfgang will show you the easy way to make a

variety of gratins.