By Jose Andres
1 medium eggplant, peeled and cut into strips
2 Spanish onions, sliced
1 red bell pepper, sliced
3 large ripe tomatoes, sliced
¼ cup plus 1 Tablespoon extra virgin olive oil
8 ounces tuna packed in olive oil (Chef Andres prefers Bonito del Norte from Spain)
4 hard boiled eggs, peeled and quartered
2 teaspoons sherry vinegar
Salt and white pepper
Heat the oven to 400°F. In a bowl, toss the eggplant, onions, pepper, and tomatoes in 1/4 cup oil. Lay on a baking sheet and cook for 30 minutes, or until soft.
Place the roasted vegetables on a serving plate. Place the tuna in the center of the plate on top of the vegetables, and arrange the eggs around the plate. Drizzle with the remaining 1 Tablespoon oil and vinegar. Sprinkle with salt and pepper.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 30 minutes
Round Out the Meal:
With roasted fingerling potatoes.
This is kid friendly!
A California Rose.