This perfect summer eggplant and tomato casserole is a cousin of the French ratatouille. Anchovies provide a special touch. It can be served hot, warm or cold, as an appetizer or as a side dish. It also makes the perfect filling for a vegetable tart. This coarse puree is also superb if spread on rustic bread. The simpler the better! Here is my recipe, I hope you enjoy it!
Read more ¿Qué más? Vegetable sauce for pasta
Eggplant and tomato casserole with anchovies
Yield 6-8 portions
__Ingredients:
__4 cups of eggplants coarsely diced
4 cups of ripe tomatoes, coarsely diced
6 Tbs. of extra virgin olive oil
4 garlic cloves, crushed
6 anchovy fillets
1/2 cup of milk
1 Tbs. of flour
Freshly ground black pepper
4 Tbs. of fresh bread crumbs
Preparation:
In a large sauté pan, warm 3 tablespoons of olive oil over medium heat, add the eggplants and garlic and cook for 3 minutes.
Add the tomatoes and cook uncovered for 20 minutes or until the mixture is soft and can be crushed with a fork.
In a mortar, muddle the anchovy fillets until they become a paste and mix them with 2 tablespoons of olive oil. Add the anchovy mixture to the vegetables.
Blend the flour with the milk and add it to the vegetables. Season with pepper. Mix well and put the mixture in an oiled gratin dish.
Sprinkle on the bread crumbs and the remaining olive oil.
In a preheated to 375°F oven, bake the gratin for 30 minutes.
Images via Enriqueta Lemoine
