• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pasticcio Di Vedura

  • Recipe Submitted by on

Category: Vegetables, Main Dish, Italian

 Ingredients List

  • 1 md Eggplant; cut - 1 1/2"
  • -pieces
  • Salt
  • 1 Onion; thinly sliced
  • 1/4 c Olive oil
  • 2 Red bell peppers; cut - 1
  • -1/2" pieces
  • 4 Ripe tomatoes; diced (or
  • -canned, including their
  • -juices plus a little extra
  • -from the can)
  • 8 Garlic cloves; finely
  • -chopped
  • 2 Garlic cloves; finely
  • -chopped, for sprinkling
  • 2 ts Fresh oregano or marjoram
  • -leaves, plus extra for
  • -sprinkling
  • 2 tb Parsley; plus extra for
  • -sprinkling
  • 4 tb Bread crumbs
  • 4 tb Grated Parmesan or Asiago
  • -cheese


Sprinkle the eggplant generously with the salt and leave for 20 minutes or
so, until brown droplets form on the eggplant. Rinse well and pat dry. (If
you do not wish to salt the eggplant, omit this step and go directly to the
next step.)

Combine everything in a heavy casserole or baking pan and bake in a 400ยก
oven for 45 to 60 minutes, turning with a spatula every so often so that
the vegetables become tender and browned and the crumbs and cheese brown
and form a thick mixture. If the vegetables seem a bit dry, mix a little
tomato juice and drizzle with a little olive oil.

Sprinkle with some extra garlic, fresh oregano or marjoram, and parsley,
and serve sizzling hot or let cool to room temperature.

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