Eggplant, Zucchini, Red Pepper, and Parmesan Torte

Tuesday , 12, November 2013 Leave a comment

Eggplant, Zucchini, Red Pepper, and Parmesan Torte

Ingredients

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

To view the full recipe click the link below :

Eggplant, Zucchini, Red Pepper, and Parmesan Torte

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