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Mediterranean Vegetable Casserole

Source: The Heritage of Spanish Cooking
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  35 Minutes
  Serves 4
The dark purple, almost cylindrical "Moorish" variety of eggplant which is grown in Spain is an extremely popular vegetable. According to the Balearic peasants, "the island soil makes them sweet," while the fishermen claim that "the sea air removes the bitterness," and there is no doubt that Moorish eggplants do have a wonderfully sweet taste. The locals explain that "you have to make them weep away their bitterness by cutting them in half and covering them with salt, then soothing their sorrow with cool water."
1 lb eggplants, cut into 1/4 in. slices
2 1/4 cups olive oil
1 lb potatoes, cut into 1/4 in slices
1 lb green bell peppers, seeded and chopped
3 cloves garlic, peeled
2 lb ripe tomatoes, peeled and finely chopped
Mediterranean Vegetable Casserole Recipe at
Place the eggplant slices in a colander, sprinkle with salt and leave for 1 hour.

Dry off the water yielded by the eggplant with paper towels.

Heat the oil in a skillet, then fry the potato slices over low heat until soft but not golden. Transfer to a heatproof casserole as the slices are done. Fry the eggplant in the same oil and arrange them on top of the potatoes. Fry the bell peppers in the same oil over low heat. Drain the oil thoroughly from the bell peppers, then arrange on top of the eggplant and add a little salt. Leave enough oil in the skillet to cover the base of the pan. Fry the garlic cloves, then add the tomatoes and cook over medium heat for 20-30 minutes, stirring frequently. When the oil starts to come to the surface, add a little salt and strain the tomato sauce through a fine sieve. Pour over the vegetables.

Preheat the oven to 350 degrees F.

Sprinkle a little of the used oil over the vegetables and tomato sauce. Transfer to the oven and bake for 10 minutes. Serve hot, warm or cold.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1262
Sodium: 31mg
Fiber: 9g
Carbohydrates, Total: 43g
Protein: 6g
% Cal. from Fat: 88%
Fat. Total: 123g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Carolyn, TX Reviewed: 02/22/2008
Very good,; and made a good amount. I added mushrooms, lots of garlic. Be sure not to overcook your green peppers. Would make again; when I had a lot of time,; was very time consuming, but worth it!
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