3 tablespoons of vinegar
3 tablespoons of dark grape paste
6 tablespoons of olive oil
1 1/2 teaspoons of oregano
3 cloves of garlic, minced
1 large onion, chopped
6 red bell peppers, seeded and peeled
400g of tomato puree, peeled and seeded
21 slices of bread, without crust
1 egg, beaten
Salt and black pepper to taste
2 tablespoons of melted butter
3 tablespoons of vinegar
3 tablespoons of dark grape paste
6 tablespoons of olive oil
1 1/2 teaspoons of oregano
3 cloves of garlic, minced
1 large onion, chopped
6 red bell peppers, seeded and peeled
400g of tomato puree, peeled and seeded
21 slices of bread, without crust
1 egg, beaten
Salt and black pepper to taste
2 tablespoons of melted butter
In a saucepan, preferably non-stick, combine the vinegar and grape paste
Bring to a simmer over medium heat
Remove from heat and let it rest for 15 minutes
In a frying pan, heat 4 tablespoons of olive oil with oregano and grape paste mixture
Add the garlic, onion, and bell peppers
Cook for about 30 minutes over low heat, stirring frequently, until the onion and bell pepper are slightly caramelized
Add the tomato puree and cook for an additional 5 minutes
Remove from heat and set aside
Cut 9 slices of bread into rectangles, each measuring 3 x 7.5 centimeters
Cut four additional slices into triangles each and set aside
Cut the remaining bread into cubes and add to the mixture with bell pepper
Combine the remaining olive oil and egg, seasoning with salt and black pepper
Mix until the egg is fully incorporated into the mixture
Preheat the oven to 200°C (hot)
Grease a mold measuring 22.5 centimeters in diameter and 5 centimeters high
Baste one side of all the reserved bread pieces with butter
Place the buttered sides of the triangles at the bottom of the mold, and the rectangles on the walls (leaving a small space between the triangles)
Fill with the bell pepper mixture and gently press down with a spatula
Drape the bread over the filling, pressing down slightly to seal
Bake for about 45 minutes or until golden brown
Unmold and serve hot or cold
Yields 12 portions.
