2 ounces green bell peppers, small dice
2 ounces onions, small dice
2 ounces butter
2 eggplants, peeled, medium dice
2 pounds tomato concassé
1 1/2 teaspoons salt
1/4 teaspoon black pepper
6 ounces fresh bread crumbs, crustless
1 fluid ounce clarified butter
Servings: 8
1. Sauté the bell peppers and onions in the butter until slightly browned. Add the eggplant, tomatoes concassé, salt and pepper. Cook gently for 10 minutes. Transfer to a 2-inch- (5-centimeter-) deep one-third-size hotel pan.
2. Combine the bread crumbs with the clarified butter and spread over the top of the eggplant.
3. Bake at 375°F (190°C) until the eggplant is tender and the bread crumbs are browned, approximately 30 to 40 minutes.
2 ounces onions, small dice
2 ounces butter
2 eggplants, peeled, medium dice
2 pounds tomato concassé
1 1/2 teaspoons salt
1/4 teaspoon black pepper
6 ounces fresh bread crumbs, crustless
1 fluid ounce clarified butter
Servings: 8
1. Sauté the bell peppers and onions in the butter until slightly browned. Add the eggplant, tomatoes concassé, salt and pepper. Cook gently for 10 minutes. Transfer to a 2-inch- (5-centimeter-) deep one-third-size hotel pan.
2. Combine the bread crumbs with the clarified butter and spread over the top of the eggplant.
3. Bake at 375°F (190°C) until the eggplant is tender and the bread crumbs are browned, approximately 30 to 40 minutes.
Last edited:
