Gratin Of Eggplant, Potato, Onion And Tomatoes

Recipe Ingredients

		Tomato Sauce
3		Tomatoes - cored, seeded, (large)
		And finely chopped
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Tomato paste
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Red pepper flakes
		Gratin
2		Russet potatoes - peeled, sliced thin (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Onions - thinly sliced
1		Eggplant - (optional), peeled
		And sliced
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
		Basil sprigs - (optional)

Recipe Instructions

Tomato Sauce: Stir together tomatoes, olive oil, tomato paste, garlic, salt and red pepper flakes in medium bowl.

Gratin: Assemble gratin in greased 10-cup-capacity shallow baking dish with layers in this order: 3/4 cup Tomato Sauce, 1/2 potato slices, salt and pepper to taste, 1/2 onion slices, salt and pepper to taste, 1/2 cup Tomato Sauce, 1/2 eggplant slices, salt and pepper to taste, 1/2 cup Tomato Sauce, 1/4 cup cheese, remaining potato slices, salt and pepper to taste, remaining onion, salt and pepper to taste, remaining eggplant, salt and pepper to taste and remaining Tomato Sauce. Press vegetables down to lightly compact them. (Vegetables may be higher than sides of dish but will fall as they bake.) Cover with foil.

Bake 1 hour at 350 degrees. Use spatula to press vegetables down so juices come toward surface. Continue baking, covered, about 1 hour longer, pressing vegetables again. Remove foil.

Sprinkle evenly with remaining cheese. Bake until cheese is bubbly, about 10 minutes. Cool on rack. Garnish with basil before serving.

This recipe yields 6 to 8 servings.

Each of 8 servings: 148 calories, 309 mg sodium, 5 mg cholesterol, 7 grams fat, 17 grams carbohydrates, 5 grams protein, 0.89 gram fiber

Source:
The Los Angeles Times, 01-13-1999

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