So, this took A LONG TIME but was also very delicious!
The idea is that you slice a bunch of vegetables very thin, and then fry them in small batches.
Each layer alternates with a tomato/red/yellow-pepper compote.
Recipe for the compote: In 1 T olive oil, saute 2/3 white chopped onion on med-low for 5 minutes until soft (not brown at all). Add 1 clove chopped garlic for 30 seconds. Add 2 lb very ripe tomato, peeled, seeded and chopped (I used a 28 oz can chopped tomato, drained). Cook med-high for 3-4 minutes until liquid is released. Add a pinch of sugar and 1/4 C white wine. Cook 5 min more. If too liquid, heat on high 1-2 minutes to reduce.
Chop 2 red bell pepper and 1 yellow. In 2 Tbsp olive oil, heat on med-high until soft. Then cover and simmer on low for 20 minutes. Season with salt. Uncovered on high reduce liquid for 1-2 minutes if necessary.
Combine with the tomato.
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For the vegetables: Cut the following into thin slices
3 yukon gold potato into 1/8" slices
2 medium sized zucchini, cut in half crosswise, then lengthwise into 1/4"
2 med firm purple eggplant, cut into 1/3" inch slices.
Generously salt the eggplant slices and let sit in colander for 30 minutes. Rinse and pat very dry with paper towel. The reason is because when you fry it you want all the moisture out.
In small batches in a large pan, fry the following in 6 Tbsp olive oil (adding more as necessary):
- potato for 4-min per side
- eggplant for 3-min per side
- zucchini for 2-3 min per side
Pat each batch dry on paper towels.
Layer into 9-12" dish in the following order: Potato, a little salt, dabs of compote, zucchini, a little salt, dabs of compote, eggplant, a little salt, the rest of the compote. We added some Parmesan on top.
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I would do this for a special occasion, but if I was going to do it again for just us I would:
- figure out how to roast in the oven instead of small-batch frying
- Add a layer of mushrooms =)
Author recommends: parboil the potatoes. Eggplant and zucchini can be brushed with oil and broiled. Peppers can be roasted at 425 brushed with olive oil for 35 min. Let them stand 15 min, peel and then chop. OR broiler about 3" from heat for 15-20 min.
Raw potato
Chopped onion
Frying the potato in batches
Frying eggplant
Fried potato slices
Starting to do the layers
Zucchini layer...
More layers!
Ta da!
And here we are eating it!
I loved,your presentation of the big, fat cookbook and description of being in too far to turn back when you figured out how complicated this thing was going to b!!
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