Eggplant, Zucchini, Red Pepper, and Parmesan Torte

Eggplant, Zucchini, Red Pepper, and Parmesan Torte
Photo by Gourmet's Studios

Ingredients

  • 1 ½ teaspoons fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • ½ cup olive oil
  • 1 26- to 32-ounce container tomatoes
  • 1 cup milk
  • 4 large red bell peppers
  • 6 ounces freshly grated Parmigiano-Reggiano
  • + 8 more ingredients
    • 2 large onions
    • 2 tablespoons unsalted butter
    • 1 cup heavy cream
    • 4 large zucchini
    • 1 garlic clove
    • 3 large eggs
    • 2 large eggplants
    • 1 tablespoon fresh sage leaves

Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, ...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network