Mallorcan
Potato and Vegetable Casserole
Core recipe
(from WW boards)
1 1/4 pound aubergine,in 1/4-inch crosswise slices
salt
2 tabs olive oil
black pepper
2 green peppers
1 red pepper
1/2 pound courgettes in 1/4-inch slices
4 garlic cloves, minced
1/2 teaspoon paprika
1 tin tomatoes, chopped
2 tabs parsley
2 potatoes, peeled, cut in 1/8-inch slices
Sprinkle the aubergine slices on both sides with salt and place in a colander
to drain for 1 hour. Dry between paper towels. Arrange the slices on a cooking
tray, brush with olive oil, sprinkle with salt and pepper, and bake at 400F
about 10 minutes, turning once.
Place the peppers in a roasting pan and bake at 5000F (2600C) for about 20
minutes, turning once. Cool, core, seed, and cut in 1/2-inch strips.
In a frying pan, heat 1/2 the oil and sauté, the courgettes for a minute, then
add the peppers, salt, black pepper, and 1/4 of the minced garlic, and sauté,
another minute. Remove to a warm platter.
Heat the remaining oil, sauté, the remaining garlic a few seconds, than add the
paprika, tomatoes, and 1/2 the parsley. Simmer for 5 minutes.
Grease a microwave-safe dish and arrange the potato slices in layers.
Season each layer with salt. Sprinkle 2 tablespoons water over the potatoes,
cover and microwave on high 8 minutes. Turn the potatoes, cover, and continue
cooking in the microwave another 8 minutes, or until the potatoes are tender.
Alternately, the sliced potatoes can be drizzled with oil (eliminate the water)
and cooked in a greased roasting pan, tightly covered with foil, in a 350F oven
for about 1 hour, or until tender.
Arrange the courgettes and peppers over the potatoes in a shallow casserole,
then cover with the aubergine slices. Pour on the tomato sauce and bake at 400F
about 15 minutes. Sprinkle with the remaining parsley and serve.
