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Red Bell Pepper and Eggplant Tian with Anchovies Recipe

Red Bell Pepper and Eggplant Tian with Anchovies Recipe

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Red Bell Pepper and Eggplant Tian with Anchovies

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Ingredients

Count

Nutrition

231

Calories

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Ingredients:

Serving

4 large red bell peppers (about 2 lb)
9 tbsp olive oil
2 1- lb eggplants, peeled , cut crosswise into 1/4- to 1/2-inch-thick rounds
3 cups fresh breadcrumbs made from crustless french bread
3 garlic cloves, minced
3 tbsp chopped fresh thyme
7 tbsp coarsely chopped pitted nicois olives or other brine-cured black olives
6 large plum tomatoes, thinly sliced
1 2- oz can anchovy fillets, drained

Directions:

Roast red bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag and let stand 10 minutes. Peel and seed roasted peppers; cut into scant 1/2-inch-wide strips. (Roasted bell peppers can be prepared ahead. Cover and refrigerate up to 2 days.)
Preheat oven to 450°F. Brush each of 2 large baking sheets with 1 tablespoon olive oil. Arrange eggplant rounds in single layer on baking sheets; sprinkle eggplant rounds on each baking sheet with 1 tablespoon olive oil. Bake until eggplant begins to soften but not brown, about 15 minutes. Remove from oven; maintain oven temperature.
Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add 3 cups fresh breadcrumbs to skillet and sauté until golden, about 6 minutes. Remove skillet from heat.
Arrange half of eggplant rounds in single layer in 12 x 9 x 2-inch oval baking dish. Sprinkle eggplant rounds with half of minced garlic, 1 tablespoon chopped fresh thyme and 3 tablespoons Niçois olives. Top with half each of thinly sliced plum tomatoes, anchovy fillets and roasted bell pepper strips, spacing evenly. Sprinkle lightly with salt and generously with black pepper. Drizzle with 2 tablespoons olive oil. Repeat layering with remaining eggplant rounds, minced garlic, 1 tablespoon thyme and 3 tablespoons Niçois olives. Top with remaining sliced plum tomatoes, spacing evenly, leaving 1 1/2-inch-wide space at edge of baking dish. Arrange remaining roasted red bell peppers and anchovies between tomato slices. Drizzle with remaining 2 tablespoons olive oil. Sprinkle with 1 tablespoon Niçois olives.
Bake assembled tian 30 minutes. Sprinkle toasted breadcrumbs and remaining 1 tablespoon chopped fresh thyme around edge of baking dish. Continue to bake tian until vegetables are very tender, about 15 minutes longer. Let tian stand 15 minutes. Serve tian hot or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	231.15 Kcal (968 kJ)
Calories from fat	148.39 Kcal
		% Daily Value*
Total Fat	16.49g	25%
Cholesterol	6.02mg	2%
Sodium	272.74mg	11%
Potassium	731.46mg	16%
Total Carbs	17.38g	6%
Sugars	12.04g	48%
Dietary Fiber	6.05g	24%
Protein	4.68g	9%
Vitamin C	113.9mg	190%
Vitamin A	2.3mg	76%
Iron	39.1mg	217%
Calcium	50.5mg	5%

Amount Per 100 g
Calories	59.56 Kcal (249 kJ)
Calories from fat	38.23 Kcal
		% Daily Value*
Total Fat	4.25g	25%
Cholesterol	1.55mg	2%
Sodium	70.27mg	11%
Potassium	188.46mg	16%
Total Carbs	4.48g	6%
Sugars	3.1g	48%
Dietary Fiber	1.56g	24%
Protein	1.2g	9%
Vitamin C	29.3mg	190%
Vitamin A	0.6mg	76%
Iron	10.1mg	217%
Calcium	13mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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