Eggplant, Zucchini, Red Pepper, and Parmesan Torte

101664

Course Appetizers

Ingredients in this Recipe

1 1/2 teaspoons finely chopped fresh thyme leaves
1 cup heavy cream
1 cup milk
1 garlic clove
1 tablespoon finely chopped fresh sage leaves
2 large eggplants (about 2 1/2 pounds total)
2 large onions (about 1 pound)
2 tablespoons unsalted butter
3 large eggs
3 tablespoons all purpose flour
4 large red bell peppers
4 large zucchini (about 1 3/4 pounds total)
6 ounces freshly grated Parmigiano Reggiano (about 2 cups)
a 26 to 32 ounce container chopped tomatoes
about 1/2 cup olive oil

Recipe Preparation

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