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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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From The Kosher Palette II - had it at friend's house, soooo good. The filling has a velvety soft texture, and the flavors are wonderful. Ingredients:
5 tablespoons olive oil |
1 large eggplant, peeled and cut into 1/2 inch cubes |
1 large onion, chopped |
2 garlic cloves, minced |
1 green bell pepper, diced |
3 -4 zucchini, peeled and diced |
1 teaspoon dried oregano |
salt, pepper, and garlic powder to taste |
2 (8 ounce) cans tomato sauce |
1 tablespoon tomato paste |
1 sheet puff pastry, thawed (1/2 of a 17.3 oz pkg) |
6 small plum tomatoes, cut into 1/4 inch thick rounds |
2 zucchini, cut into 1/4 inch thick rounds |
1 tablespoon breadcrumbs |
Directions:
1. Preheat oven to 350 degrees.
2. For the filling: In a large skillet, heat olive oil over a medium flame and saute eggplant, onion and garlic for 5 minutes, until just soft, stirring often.
3. Add bell pepper and zucchini and saute for 5 to 10 minutes longer or until tender, stirring often. Season with oregano, salt, pepper, and garlic powder.
4. Pour in tomato sauce and tomato paste. Reduce heat to low and simmer 5 minutes longer so flavors blend.
5. For the crust: Roll pastry to 12 inch circle on a floured surface. Press into a greased 10 inch tart pan with a removable bottom and trim excess dough. Pour in filling.
6. For the topping: Layer tomato and zucchini in overlapping, alternating, concentric circles. These circles should completely cover the eggplant filling. Sprinkle with bread crumbs and bake for about 1 hour, until golden brown.
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