Eggplant, Zucchini, Red Pepper, and Parmesan Torte

Name: Eggplant, Zucchini, Red Pepper, and Parmesan Torte
Yield: Serves 6 to 8 as a main course or 10 as a side dish
Ingredients: 2 large onions (about 1 pound); 1 garlic clove; about 1/2 cup olive oil; a 26- to 32-ounce container chopped tomatoes; 1 tablespoon finely chopped fresh sage leaves; 1 1/2 teaspoons finely chopped fresh thyme leaves; 2 large eggplants (about 2 1/2 pounds total); 4 large zucchini (about 1 3/4 pounds total); 4 large red bell peppers; 2 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 cup milk; 1 cup heavy cream; 3 large eggs; 6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)

Eggplant, Zucchini, Red Pepper, and Parmesan Torte was pinched from <a href="http://www.epicurious.com/recipes/food/views/Eggplant-Zucchini-Red-Pepper-and-Parmesan-Torte-101664" target="_blank">www.epicurious.com.</a>

INGREDIENTS

•

2 large onions (about 1 pound)

•

1 garlic clove

•

about 1/2 cup olive oil

•

a 26- to 32-ounce container chopped tomatoes

•

1 tablespoon finely chopped fresh sage leaves

•

1 1/2 teaspoons finely chopped fresh thyme leaves

•

2 large eggplants (about 2 1/2 pounds total)

•

4 large zucchini (about 1 3/4 pounds total)

•

4 large red bell peppers

•

2 tablespoons unsalted butter

•

3 tablespoons all-purpose flour

•

1 cup milk

•

1 cup heavy cream

•

3 large eggs

•

6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes