Eggplant, Zucchini, Red Pepper And Parmesan Torte
| Yield: | 8 servings |
| Categories: |
| 2 | lg | Onions; about 1 lb |
| 1 | Clove garlic | |
| 2/3 | c | Olive oil |
| 1 | 26 oz can chopped tomatoes | |
| 1 | tb | Fresh sage leaves; finely chopped |
| 1 1/2 | ts | Fresh thyme leaves; finely chopped |
| 2 | lg | Eggplants; 2.5 lb total |
| 4 | lg | Zucchini; 1-3/4 lb total |
| 4 | lg | Red bell peppers |
| 2 | tb | Unsalted butter |
| 3 | tb | All-purpose flour |
| 1 | c | Milk |
| 1 | c | Heavy cream |
| 3 | lg | Eggs |
| 6 | oz | Parmigiano-Reggiano; freshly grated |
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