Eggplant, Zucchini, Red Pepper, and Parmesan Torte

Ingredients

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

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