Dominican Sweet Plantain Pastelón with Stewed Cod, Roasted Eggplant, and Mild Cheese

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the diced eggplant on a baking tray, toss it with 1 tablespoon olive oil and a pinch of black pepper, and roast for 20 minutes until golden and tender.

2. 2

   Lower the oven temperature to 200°C / 400°F. Brush the ripe plantains with 1 tablespoon olive oil and place them on another tray. Bake for 15 to 18 minutes, turning halfway through, until soft and lightly caramelized. Set aside.

3. 3

   While the eggplant and plantains are baking, heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the red onion, sweet peppers, and garlic for 4 to 5 minutes until softened.

4. 4

   Add the crushed tomato, tomato paste, green olives, capers, dried oregano, fresh thyme, and the remaining black pepper. Cook for 3 minutes, stirring. If the sauce looks too thick, add the water.

5. 5

   Stir the flaked cod into the skillet and cook for 5 to 7 minutes over medium-low heat so it absorbs the sofrito. Add the roasted eggplant and fresh cilantro, mix well, and taste. Do not add salt until the end; the cod usually provides enough.

6. 6

   Grease a baking dish with the butter. In a bowl, whisk together the eggs and evaporated milk.

7. 7

   Make the first pastelón layer with half of the ripe plantains, arranging them to cover the bottom. Gently press with a spatula. Pour 2 tablespoons of the egg-and-milk mixture over the layer.

8. 8

   Spread all of the cod and eggplant stew over the plantains. Sprinkle with half of the mozzarella cheese.

9. 9

   Cover with the remaining ripe plantains and pour the rest of the egg-and-milk mixture on top. Finish with the remaining mozzarella cheese.

10. 10

    Bake the pastelón at 190°C / 375°F for 20 to 25 minutes, until the cheese melts, the top is lightly golden, and the center is set.

11. 11

    Let it rest for 10 minutes before slicing so the layers hold together better. Serve hot.