Cod with eggplants, zucchini and potatoes

Ingrédients

• 5 medium-sized eggplants, sliced into lengthwise pieces, each about 1 inch thick
• 2 large sized zucchini, or 4-5 small/medium size (see notes)
• 5 medium yellow potatoes
• 4-5 prepared pieces of dried salted cod
• Vegetable oil for frying
• 1/4 cup flour
• 1/2 teaspoon salt (plus additional for sprinkling)
• 2 cups chunky tomato sauce, or passata
• 5 garlic cloves sliced
• 3 bay leaves
• 1 tbsp dried rosemary leaves, or 4 dried rosemary branches
• 1/3 cup olive oil

Préparation

1. 1

   Soak your dried salt cod, for a minimum of 12 hours.

2. 2

   Preheat your oven to 350 degrees Fahrenheit.

3. 3

   Soak your eggplant pieces in a bowl of cold water for about 30 minutes, and then drain. Toss them with 1/2 tablespoon salt. Allow to sit for approximately 15 minutes.

4. 4

   peel: Meanwhile, while your eggplant is soaking, peel your potatoes and sliced them into thick wedges (about 6 wedges per medium size potato).

5. 5

   cut: Prepare your zucchini by cutting each one in half widthwise, and then cutting each half into spears. Set aside.

6. 6

   fry: Heat 1 inch of vegetable oil in medium size frying pan and fry your potatoes until golden brown; this should take about 10 to 15 minutes, and you may need to cook your potatoes in batches depending upon how big your pan is.

7. 7

   Toss your cooked potatoes with 1/4 teaspoon salt and place them at one end of a 9 x 11 inch baking pan.

8. 8

   fry: Toss the zucchini with 1/2 teaspoon salt and add them to the frying pan. Cook until they are golden brown, about 5 – 7 minutes. Remove from oil and allow to drain on a paper towel lined dish. Place them in the baking pan.

9. 9

   fry: Next, fry your drained eggplant, turning them over as they brown. This should take 10 – 15 minutes. Toss your cooked eggplant with 1/4 teaspoon salt and place them at the other end of your baking pan (so you will have potatoes at one end and zucchini and eggplant at the other).

10. 10

    change: At this point it's a good time to change your frying oil. The oil will be dark, and you don't want the cod as it's frying to become dark

11. 11

    fry: Drain your cod and rinse well. Lightly coat with flour and fry your cod, 5 – 10 minutes per side until golden brown. After the cod is fried, place it in the middle of your baking pan, on top of the veggies.

12. 12

    pour: Mix the tomato sauce and olive oil, and pour the mixture over cod, eggplant, zucchini and potatoes. On top of this sprinkle the garlic, rosemary and bay leaves.

13. 13

    bake: Place in the middle rack of a preheated oven and bake, uncovered, for 20 minutes.

14. 14

    Enjoy!