Recipe: Plantain Vegetable Casserole

PLANTAIN VEGETABLE CASSEROLE
Dominican Republic

2 dry coconuts (Use evaporated milk as a substitute)
1 tbsp. cornstarch
4 firm ripe plantains, peeled, sliced
6 bunches spinach
2 large eggplants (aubergene), sliced
1/2 lb. salad beans (green beans), sliced
4 large carrots, peeled, sliced
SEASONING:
2 sweet peppers or 4 seasoning peppers, chopped
2 small onions, chopped
4 sprigs of parsley, chopped
2 sprigs chive, chopped
2 clove garlic, chopped
1 tbsp. margarine
TO ASSEMBLE DISH:
1 packet tofu, sliced
Grated cheese

Blend the coconuts and separate the milk, thicken the milk over low heat with cornstarch (or use evaporated milk); set aside.

In a large pot of boiling water cook the ripe plantains. Drain and set aside.

Wash the spinach, then steam; set aside.

In separate pans steam the eggplant, salad beans, and carrots; set aside the beans and carrots. Crush the eggplant into a pulp; set aside.

Chop and saute together the seasonings in one tablespoon of margarine. Mix together the sauteed seasonings, crushed eggplant, and coconut milk.

In a large greased casserole put one layer of sliced plantains, one layer of tofu, one layer of cooked spinach, beans, and carrots, then cover these with some of the eggplant and coconut milk mixture. Repeat this process ending with a layer of plantains and cover with a layer of grated cheese

Bake in a moderate oven (350F) for approximately 20 minutes or until golden brown.