Tomato, Potato and Eggplant Gratin
A simple Provençal gratin that takes a bit of time to assemble. Taste even better the next day when flavors have blended.
|Author:||Inspired by Sunset Vegetarian, pg. 93|
|Yield:||4 to 6 servings|
|1 large||eggplant, sliced crosswise 1/4" thick|
|3 tbsp.||olive oil|
|1 medium||red bell pepper, seeded and finely chopped|
|3 large||tomatoes, peeled, seeded and chopped|
|3 cloves||garlic, minced or pressed|
|1/2 tsp.||dried thyme|
|2 1/2 lb.||russet potatoes|
|to taste||black pepper|
|to taste||fresh parsley, chopped|
- Spray a large shallow baking pan with cooking spray. Arrange eggplant slices in a single layer in pan and spray with more cooking spray.
- Broil about 4" below heat until well browned, about 6 to 8 minutes.
- Turn eggplant, spray other sides. Broil until browned, about 5 to 6 more minutes. Set aside.
- Heat 2 tbsp. of the olive oil in a wide frying pan over medium heat. Add onion and bell pepper. Cook, stirring often, until vegetables are soft but not browned (8 to 10 minutes).
- Stir in tomatoes, garlic, sugar, and thyme. Cook, stirring often, until tomatoes are soft (3 to 5 minutes). Set aside.
- Peel potatoes and thinly slice. Spread a third of the potatoes in a greased shallow 3-quart casserole. Season to taste with salt and pepper.
- Add half each of the eggplant and tomato sauce.
- Cover with a third more of the potatoes, season to taste with salt and pepper, and add remaining eggplant and tomato sauce.
- Top with remaining potatoes; season to taste with salt and pepper. Drizzle with remaining 1 tbsp.
- Bake in a 375 °F (180 °C) oven until potatoes are tender when pierced and top is lightly browned, about 60 to 75 minutes.
- Sprinkle with parsley.
|Amount per serving
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 54g||18%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.