Dominican Sweet Plantain Pastelón with Stewed Salt Cod and Sofrito Eggplant

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Lightly grease a baking sheet and a pastelón dish about 33 x 23 cm (13 x 9 inches) with a little of the olive oil.

2. 2

   Place the ripe plantain slices on the baking sheet, brush them with 1 tablespoon (15 ml) olive oil, and bake for 15 minutes at 200°C / 400°F. Turn the slices and bake 8 more minutes, until tender and lightly golden. Set aside.

3. 3

   Meanwhile, heat 2 tablespoons (30 ml) olive oil in a large skillet over medium heat. Add the red onion, sweet peppers, and garlic. Sauté for 3 to 4 minutes until fragrant.

4. 4

   Add the diced eggplant, 1/4 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the eggplant is tender and lightly browned.

5. 5

   Stir in the crushed tomato, tomato paste, green olives, capers, and dried oregano. Cook for 5 minutes over medium-low heat to make a thick sauce.

6. 6

   Add the shredded salt cod to the skillet and mix well with the sauce and eggplant. Cook 4 to 5 minutes more, stirring so the flavors combine. Turn off the heat and add the fresh cilantro and lemon juice.

7. 7

   In a small bowl, mix the beaten eggs with the melted butter. This mixture helps give the pastelón structure.

8. 8

   Assemble the pastelón in the baking dish: add a layer using half of the baked ripe plantains, cover with half of the cod and eggplant mixture, and sprinkle with some of the grated cheese. Repeat with the remaining plantains, the rest of the filling, and finish with the remaining cheese.

9. 9

   Pour the egg and butter mixture evenly over the top. Bake the pastelón for 20 to 22 minutes at 190°C / 375°F, until set and golden on top.

10. 10

    Let it rest for 10 minutes before slicing. Taste and adjust with a little more salt if needed. Serve hot.