Gratin of Eggplant, Green Pepper & Tomatoes with Crunchy Crumb Topping
Introduction
Serves: 4-8
Ingredients
¼ cup olive oil for eggplants plus 2 Tbsp for onion and green pepper
1 large onion, peeled and sliced
1 large green pepper(bell pepper / capsicum), halved, cored, deseeded and sliced
2 cloves garlic, peeled and crushed
500g (a good lb) large vine tomatoes, peeled and chopped OR 400g (14 oz) can cherry tomatoes in sauce
Salt and freshly ground black pepper
400g (14 oz) canned lentils, drained and patted dry with paper towels
1 cup loosely packed basil leaves
Finely grated zest 1 lemon
1 cup coarse breadcrumbs, or panko crumbs
½ cup freshly grated grano padano or parmesan cheese
2 Tbsp extra virgin olive oil
Method
1 Preheat oven to 190°C (370°F).
Slice eggplants approximately 1cm (½”) thick and brush on both sides with oil. Lay the eggplant on baking trays (baking sheets) lined with baking (parchment) paper and cook for 30-40 minutes, until browned, turning once and alternating the trays.
2 Put onion and green pepper in a large frying pan (skillet) with 2 tablespoons of olive oil. Cook over medium heat for 10-12 minutes until lightly browned and nearly tender; stir often. Add garlic, let it cook through for 1-2 minutes then add tomatoes and half a teaspoon of salt, or to taste. Grind over black pepper to taste. Cook gently for 15 minutes, until tomatoes have collapsed. If using canned tomatoes, stir in and turn off the heat.
3 Layer half the eggplant in an oiled ovenproof dish (2 litre / about 4 pint capacity), season lightly, add half the tomato sauce, then the lentils, basil and lemon zest, and finish with the rest of the eggplant and tomato sauce. Mix crumbs, cheese and extra virgin olive oil together in a bowl with a few pinches of salt, then spoon over the top of the vegetables.
4 Bake gratin for 30 minutes, until bubbling and golden on top. Cool for 10 minutes before serving, or serve at room temperature.
Cook’s Notes
Keep the breadcrumbs on the coarse side, and make them with 2-day old bread, or use panko crumbs.
It making this dish in summer, use fresh tomatoes, and when tomatoes are expensive, swap them for canned cherry tomatoes. I used the Mutti brand of canned cherry tomatoes because they are in a luscious thick sauce.
