Eggplant, Zucchini, Red Pepper, and Parmesan Torte

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

Ingredients

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

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

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