TORTA DI MELANZANE

Torta di Melanzane image

This may be called a torte, sformata, crostata, teglia, or quiche, not to mention a dozen other names in different countries, mostly Mediterranean. They all begin with a simple pie shell and a pile of cooked vegetables (and sometimes meat). (The recipe will take less time if you have a premade crust.) Cheese, eggs, or other enriching ingredients may be added. The result may be a first course, a light lunch, or the centerpiece of a larger meal. You can also use any of these mixtures to make a crustless "torte"-see the variation. Other vegetables you can prepare this way: zucchini or summer squash may be substituted for the eggplant.

Yield makes 4 or more servings

Number Of Ingredients 11

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Ingredients

1 Pastry for Savory Tarts (preceding recipe)
6 or 8 small, 2 or 3 medium, or 1 or 2 large eggplant, about 2 pounds
Salt and black pepper to taste
1/3 cup extra virgin olive oil, plus a little more for the tart
1 large onion, chopped
2 red or yellow bell peppers, stemmed, seeded, and sliced
1/2 cup chopped pitted olives, optional
1/2 cup chopped fresh basil leaves
5 eggs
1/2 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese
1/4 cup freshly grated Parmesan cheese

Steps:

Roll out the crust and chill it, either in the freezer for 15 minutes or in the fridge for at least 30 minutes. Peel and/or salt the eggplant if you like (see page 456). Rinse with fresh water and squeeze out excess moisture.
Preheat the oven to 400°F and set the rack in the middle. Tear off a piece of foil twice as large as the crust. Fold it in half and smear it with butter or oil; lay the greased side onto the crust. Weight the foil with a pile of dried beans or rice (these can be reused for this same purpose), pie weights, or a tight-fitting skillet or saucepan-anything that will sit flat on the surface. Bake 12 minutes, then remove the foil and continue to bake at 350°F, until the crust is a beautiful shade of brown. Remove and let cool on a rack while you prepare the filling.
Put the oil in a large nonstick skillet over medium heat. Two minutes later, add the onion and bell peppers; cook, stirring occasionally, until softened, about 5 minutes. Add the eggplant and cook until all the vegetables are softened, 10 minutes or longer. Stir in the olives if you're using them, then taste and adjust the seasoning, cool slightly, and combine with the remaining ingredients.
Spoon this mixture into the partially baked shell and bake for 30 to 40 minutes, or until almost firm and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cool for at least 10 minutes before slicing and serving.
Essentially a gratin: Butter a casserole dish large enough to hold the filling comfortably. Pour the mixture in, sprinkle with 1/2 cup bread crumbs if you like, and bake for 30 to 40 minutes, until almost firm; the center should still jiggle a little, but a thin-bladed knife inserted near the edge will come out clean.