This is a favorite recipe of Sara Kapustin of Miami, who is Cuban. She created this family favorite with her vegetarian daughter in mind. Her daughter does eat eggs.
1 gallon water
6 ripe plantains (about 3 pounds), peeled
3 tablespoons olive oil
1 large onion, chopped (about 1 cup)
2 cloves garlic, sliced
1 green bell pepper, cored, seeded and chopped
1 eggplant, unpeeled and cut into 1-inch cubes (about 11/3 pounds)
4 tomatoes, cut in 1-inch cubes, or 1 (28-ounce) can whole tomatoes
2 zucchini, cut in 1-inch cubes (1 pound)
1 teaspoon sugar
½ cup tomato sauce
Salt and fresh-ground black pepper, to taste
2 large eggs, beaten lightly(*)
Preheat oven to 350 degrees; grease a 9-by-13-inch baking dish. Bring water to a boil in a large pot. Add plantains, reduce heat and simmer, covered, 20 to 30 minutes until soft.
Meanwhile, heat a large nonreactive skillet over medium heat. Add olive oil. When hot, saute onions, garlic and green peppers 5 minutes until soft. Add eggplant, tomatoes (with their liquid if using canned), zucchini, sugar and tomato sauce. Cover and simmer 45 minutes, or until vegetables are tender. Season with salt and pepper.
Drain plantains and return to pot; mash with a fork or potato masher. Spoon most of plaintains into a 3-quart casserole, with some reserved to be used for topping later, or spread half plantain mash in a thin layer over bottom and side of casserole. Spoon vegetables over plaintains or into plantain-lined casserole. Top with remaining plantain mash to cover vegetables. Spoon eggs over the top. Bake 25 to 30 minutes, or until golden brown. Makes 10 to 12 servings.
Per serving: 184 calories, 24 percent calories from fat, 4 grams protein, 36 grams carbohydrates, 4 grams total fiber, 5 grams total fat, 35 milligrams cholesterol, 75 milligrams sodium.
(*) In a bowl, break each egg separately and only use if there are no blood spots. That's what makes a kosher egg.
© 2002 South Florida Sun-Sentinel.
Distributed by Knight Ridder/Tribune Information Services.
