Post by chief_cook2 on Oct 25, 2004 11:37:41 GMT -6
Serves 4
1 medium onion, diced
3 cloves garlic, minced
1 14-ounce can of plum tomatoes
3 tablespoons extra-virgin olive oil
4 tablespoons chopped fresh basil
4 zucchini squash, ends trimmed
1 eggplant
1 cup oven-dried tomatoes
3 red bell peppers, roasted, peeled & seeded
2 medium balls of fresh mozzarella, sliced
Salt and pepper to taste
Place the olive oil, diced onions and garlic in a saute pan and cook
until the onions are translucent. Add the plum tomatoes and juices to
the pan, and mash with a wooden spoon. Cook until the juices reduce
and the sauce has thickened. Set this aside and reserve for when you
assemble the dish.
Preheat a broiler or grill to medium heat. Slice the zucchini
lengthwise into 1/4-inch slices and reserve for broiling. Peel and
slice the eggplant into 1/4-inch rounds, then sprinkle with salt and
place between paper towels. This will bring out the moisture and
bitterness of the eggplant. Season the eggplant and zucchini with
salt
and pepper and spray lightly with olive oil. Grill the vegetables on
a
medium flame until lightly charred, then place on a parchment-line
cookie sheet to cool.
Preheat the oven to 3500F. In a 9-inch, oiled, ovenproof, glass pie
dish, place one layer of eggplant. Drizzle the eggplant with tomato
sauce made earlier, then sprinkle with the grated cheese and add a
few
slices of mozzarella. On the second layer, place zucchini and a few
oven-dried tomatoes, sprinkle with the chopped basil and grated
cheese, add mozzarella slices, and then drizzle with the tomato
sauce.
On the third layer, place the bell peppers and oven-dried tomatoes,
add the cheese, and drizzle with the sauce. Repeat layers until all
the ingredients are used.
Place the casserole in the oven and bake just until the sauce has
reduced and the cheese has melted through. Serve at room temperature
or hot from the oven. Cut into wedges, accompanied by salad and
crusty
bread.