Coca En Primento Eggplant and Sweet Pepper Tart

6 Servings

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Coca En Primento Eggplant and Sweet Pepper Tart Ingredients

1 Recipe basic bread dough	2 Green peppers; julienned
4 tb Virgin olive oil	24 Spanish olives
2 md Eggplant; in 1/4" half moons	24 Anchovy fillets
2 Spanish onions; in 1/8" dice	2 Hardboiled eggs; sliced 1/4"
2 Red bell peppers; julienned	2 c Fresh tomato; chopped

Instructions for Coca En Primento Eggplant and Sweet Pepper Tart

Make the bread dough. Allow it to rise, punch down hard and roll into two pieces, each 9 inches across and 1/2inch thick. Return to refrigerator. In a 12inch to 14inch saute pan, heat oil until smoking. Add eggplant and onions and cook until softened, about 8 to 10 minutes. Add peppers and continue cooking for 8 to 10 minutes. Allow to cool. Preheat oven to 450 degrees F. Place eggplant pieces around outer edges of bread dough and arrange pepper mixture in center. Arrange olives, anchovies, egg and tomato over and drizzle with olive oil. Season with salt and pepper and bake 15 to 18 minutes, or until dark golden brown. Remove and serve warm or at room temperature. Yield: 2 tarts to serve 6 to 8 people NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A29 Posted to MC-Recipe Digest by Sue on Feb 15, 1998

Main Ingredient: VegetablesCuisine: Uncategorized