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    VEG: Cianfotta al Forno


    Source of Recipe


    "A Fresh Taste of Italy"

    Recipe Introduction


    This is a fabulous vegetable dish. It is sometimes called giambatta or ciambotta depending on what part of Italy it is made. This is a cousin of the French "ratatouille", one of my favorites of all time.


    * Exported from MasterCook *

    Cianfotta al Forno

    Recipe By : Michele Scicolone
    Serving Size : 4 Preparation Time :0:00
    Categories : Italian, Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    ROASTED SUMMER VEGETABLES
    1 medium eggplant (about 12 oz)
    salt -- to taste
    1 large red, yellow or green bell pepper
    1 large onion
    2 medium potatoes -- scrubbed
    3 ripe plum tomatoes
    4 garlic cloves -- peeled
    1/3 cup olive oil
    freshly ground pepper -- to taste
    1/4 cup fresh basil -- chopped

    Cut the eggplant into 1-inch cubes. Place them in a colander and sprinkle generously with salt. Invert a plate over the eggplant and weight it with a heavy can. Let stand for 60 minutes to drain. Rinse the eggplant and dry the pieces well with paper towels.

    Preheat the oven to 400 degrees F.

    Cut the pepper, onion, and potatoes into 1-inch cubes. Cut the tomatoes into quarters.

    Combine the cut-up vegetables and garlic cloves in a 12 x 9 x 2-inch roasting pan. The vegetables should be only 1 layer deep. Toss the vegetables with oil, salt, and pepper. Roast the vegetables for about 1 hour, turning them every 15 minutes or so, until they are tender and browned. Remove the vegetables to a serving dish, scrapping up the browned bits. Sprinkle with basil.

    Serve warm or at room temperature.

    Judi's note: The author suggest that you do not increase the quantity of the vegetables as there should be only one layer in the pan. If you want to make more vegetables, use two pans. This way the vegetables will roast rather than stew or steam. You can also cut the garlic cloves in half to make 8 pieces total.

    Cuisine:
    "Italian"

    Source:
    "A Fresh Taste of Italy"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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