Right now I am having a love affair between two chefs. Call it a foodie “Ménage à trois “. Chef Eric Ripert of the famous Le Bernadin Restaurant (my all time favorite) and Chef Jose Andres’ TV show, Made in Spain.
I record their shows, watch them, take notes of their recipes and save them for future meals.
Today we are going out with Chef Jose Andres. He made this vegetable dish that brought back memories of my dad, Antonio. My father a Spaniard through and through was a head of his time. He was a general practioner who then decided to go into the candy business. He owned candy factories, in Spain, Dominican Republic, Puerto Rico, and Venezuela. I remember him as if it was yesterday through the eyes of a little girl who adored this handsome, six foot five inch man who was born in 1903. He was a giant then and still is, in my heart. Quite the vegetarian, as I said, ahead of his time. I remember this recipe as being one of his favorites.
Ingredients: (adapted from Chef Jose Andres):
Olive oil as needed for frying veggies
1 eggplant, sliced in 1/2 inch rounds
2 potatoes, 1/2 inch rounds
1 red and 1 green peppers, cut in 4 pieces each
3-4 tomatoes for sauce – see picture
6 garlic cloves, smashed leaving the skins on
1 rosemary sprig
3 -4 thyme sprigs
Heat olive oil and start cooking the potatoes until golden on both sides. Then add the peppers adding a bit more oil as needed, remove after blistered and add the eggplant, again adding olive oil as needed.
Shred the tomatoes as shown:
In the same pan, with a bit more olive oil, add garlic. Once golden add the rosemary, thyme and tomatoes. Cook until heated through.
To assemble, place some of the sauce in your caserole, layer with potatoes, more sauce , sea salt and contine doing the same with the rest of the vegetables. Finish with the rest of sauce on top and bake at 350 for 15-20 minutes. Remember to preheat the oven.
Plate with some of the juices and garnish with the rosemary and thyme.
Note: The potates
absorebed sucked up some of the juices and it was the best part of this dish.