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Eggplant Casserole with Pepper, Olives and Anchovies

Begin by slicing the eggplant, sprinkling the slices with salt then setting them aside for an hour or so.  

Now heat the oven in the Broil mode and broil the peppers, set them aside to cool before removing the skins. Then you can prepare the remaining ingredients and rinse the eggplant slices and bake them. 

Once the eggplant slices have been baked, then the ingredients are layered into a baking dish and baked for about 20 minutes.

Broil and Convection Bake Mode

There are several cooking steps in preparing this delicious eggplant casserole from the Catalan region of Spain, but it comes together easily when using the tools of your Convection oven.

Larissa Taboryski



2 medium eggplant, cut into ¼” thick slices

4 peppers, red, yellow, and orange, halved and seeded

¾ cup olive oil

3 tbsp pine nuts

¾ cup fresh breadcrumbs made from a rustic or sourdough loaf

¼ tsp dried oregano

2 tbsp chopped Italian parsley

6 anchovies

½ cup pitted black olives

Slice the eggplant, arrange on a large rimmed baking sheet, sprinkle with Kosher salt, and set aside for an hour.

Heat the oven in the Broil mode, at 475 degrees, the oven will come to temperature quickly in this mode. Cut the peppers in half lengthwise, remove the seeds and stem and flatten the peppers with the heel of your palm. Place the peppers on a foil-lined rimmed baking sheet and broil until the skins blacken. 

Remove the pan from the oven and set aside to cool.  Drape a paper towel over the peppers to help sweat off the skins.  When the peppers are completely cooled, removed the blackened skin and cut the peppers into thick strips.

Meanwhile, heat a medium-sized skillet and add 2 tbsp of olive oil. Add the pine nuts to the pan and cook until gently browned then stir in the breadcrumbs and cook for a few minutes. Remove the pan from the heat, season with salt and pepper, and stir in the oregano and parsley.

Heat the oven in the Convection Bake mode at 350 degrees.

Rinse the eggplant slices and pat dry with paper towels. Spread the eggplant slices onto a rimmed baking sheet and drizzle with some olive oil, bake for 15 - 20 minutes until softened.

Now you are ready to assemble the casserole.

Lightly oil the casserole dish and begin with a layer of eggplant, top with a layer of peppers, then a layer of the breadcrumb mixture and a scattering of olives.  Add the anchovies in a criss-cross pattern over the tops of the casserole and drizzle the remaining olive over the top.

Bake for 15 - 20 minutes in the Convection Bake mode at 350 degrees.

Serves 4 - 6


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Convection for Crisp Crusted Pizza

Slow roasted tomatoes bread olive oil

Freshly baked crisp crusted pizza with perfectly melted cheese enhanced with savory toppings is a taste sensation but one that can be...

Sep 28, 2023

Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  

In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe



1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.

Place the ham on a rack in a large roasting pan. 

Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 

Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.

Bake for 2 hours.


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  

Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.

Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.

Serves 12

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