Eggplant Pepper and Artichoke Torta Recipe

1      Reviews by:    Fern Zimmerman   Eggplant Pepper and Artichoke Torta Recipe combines olive oil, eggplant, onion, bell pepper, garlic, basil, oregano, artichoke hearts, tomatoes, eggs, Swiss cheese and Parmesan cheese in wheat dough to create a delicious torta. Food Category:    Bread Cuisine Origin:    Italian    Servings:8 Calories per Serving:463 Print Preview Rate This Recipe Prep Time:   2 Hours Cook Time:   1 Hour 10 Minutes Total Time:   3 Hours 10 Minutes

INGREDIENTS

• 1/4 cup olive oil
• 1 small eggplant (about 1 lb), cut in 1/2-inch (unpeeled) cubes
• 1 small onion, finely chopped
• 1 sweet red or green bell pepper, quartered, seeded, and cut into thin strips
• 2 cloves garlic, minced or pressed
• 1 teaspoon dried basil
• 1/2 teaspoon each salt and dried oregano
• 1/4 teaspoon pepper
• 1 package (9 oz) frozen artichoke hearts
• 1 can (14 1/2 oz) Italian-style tomatoes, coarsely chopped
• 3 eggs
• 1 cup (1/4 pound) shredded Swiss cheese
• 2 tablespoons grated Parmesan cheese
• Wheat Dough for Tortas (search recipes)

DIRECTIONS

• Prepare Wheat Dough, and while it is rising, make filling. Heat oil over medium heat in a large (at least 12 inches) frying pan. Add eggplant, onion, and red pepper. Cook, stirring often, until onion is soft and begins to brown. Mix in garlic, basil, salt, oregano, pepper, and artichokes. Add tomatoes and their liquid.
• Bring mixture to a boil, then reduce heat so mixture boils gently. Cook, stirring occasionally, until eggplant is tender and liquid has evaporated (15 to 20 minutes). Remove from heat and let cool slightly.
• Beat two of the eggs in a large bowl. Add vegetable mixture and Swiss cheese; mix lightly to blend. Shape about two thirds of the dough into a ball on a well-floured surface. Roll out to about a 14-inch circle. Line a well-greased 8-inch springform pan with dough.
• Spread vegetable mixture in dough-lined pan. Fold in dough at edge, over filling. Roll remaining third of the dough out to make a 9-inch square; cut into 1-inch wide strips. Weave strips over filling to make a lattice pattern, tucking ends of dough down around dough lining edge of pan.
• Preheat oven to 375° F. Let torta rise until it looks puffy (15 to 20 minutes).
• Beat remaining egg with 1 teaspoon water; brush over lattice topping. Sprinkle evenly with Parmesan cheese. Bake until dough is richly browned and filling is set (50 minutes to 1 hour).
• Cool in pan on a wire rack for about 10 minutes before removing sides of pan. Cut into wedges and serve warm or at room temperature.

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