Coca En Primento - Eggplant And Sweet Pepper Tart

Recipe Ingredients

1		Basic bread dough - see * note
4 tablespoons	60ml	Virgin olive oil
2 tablespoons	30ml	Eggplants - halved lengthwise, (medium)
		Then cut into 1/4" half moons
2		Spanish onions - chopped 1/8" dice
2		Red bell peppers - julienned lengthwise
2		Green bell peppers - julienned lengthwise
24		Spanish olives
24		Anchovy fillets
2		Hard-boiled eggs - sliced 1/4" thick
2 cups	125g / 4.4oz	Chopped fresh tomato
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Basic Bread Dough" recipe which is included in this collection.

Make the Basic Bread Dough. Allow it to rise, punch down hard and roll into two pieces, each 9 inches across and 1/2-inch thick. Return to refrigerator.

In a 12-inch to 14-inch saute pan, heat oil until smoking. Add eggplant and onions and cook until softened, about 8 to 10 minutes. Add peppers and continue cooking for 8 to 10 minutes. Allow to cool.

Preheat oven to 450 degrees.

Place eggplant pieces around outer edges of bread dough and arrange pepper mixture in center. Arrange olives, anchovies, egg and tomato over and drizzle with olive oil. Season with salt and pepper and bake 15 to 18 minutes, or until dark golden brown. Remove and serve warm or at room temperature.

This recipe yields 2 tarts to serve 6 to 8 people.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A29)

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