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)
Instructions
Eggplant, Zucchini, Red Pepper, and Parmesan Torte serves 8 original recipe by Epicurious.
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