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

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a roughly 23 x 33 cm (9 x 13 inch) baking dish with the butter.

2. 2

   If the salt cod is very salty, soak it in cold water for 8 to 12 hours in the refrigerator, changing the water several times. Then drain it, place it in a pot with fresh water, bring to a gentle boil for 10 minutes, drain again, remove skin and bones, and flake it.

3. 3

   Peel the ripe plantains and slice them lengthwise into pieces about 1 cm thick. Arrange them on a tray, brush with 2 tablespoons of the olive oil, and bake for 15 minutes at 200 °C / 400 °F, turning halfway through, until tender and lightly golden.

4. 4

   While the plantains roast, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant and cook for 6 to 8 minutes until softened and lightly browned. Remove and set aside.

5. 5

   In the same skillet add the remaining olive oil. Sauté the red onion, sweet peppers, and garlic for 4 minutes over medium heat, until fragrant and softened.

6. 6

   Add the crushed tomato, tomato paste, green olives, capers, dried oregano, black pepper, and white vinegar. Cook for 5 minutes over medium-low heat until a thick sauce forms.

7. 7

   Stir in the flaked cod and the cooked eggplant. Cook for 4 to 5 minutes, mixing well so the filling is moist but not watery. Taste and add salt only if needed. Turn off the heat and mix in the fresh cilantro.

8. 8

   In a bowl, whisk the eggs with the evaporated milk until well combined.

9. 9

   To assemble, place a layer of roasted sweet plantain on the bottom of the baking dish. Add half of the cod and eggplant filling, then sprinkle with one-third of the cheese. Repeat with another plantain layer, the remaining filling, and another third of the cheese. Finish with a final plantain layer.

10. 10

    Pour the egg and evaporated milk mixture evenly over the top. Cover with the remaining cheese.

11. 11

    Bake the pastelón for 25 minutes at 190 °C / 375 °F, until the center is set and the top is golden. Let rest for 10 minutes before slicing and serving.