Eggplant Zucchini Red Pepper And Parmesan Torte Recipes

Steps:

• Place eggplant in a colander and sprinkle with salt.
• Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
• Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
• Remove from heat and stir in basil, parsley and rosemary.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Steps:

• In a large heavy skillet cook onions with salt to taste in 2 tablespoons olive oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally until any liquid onions give off is evaporated. Add tomatoes with juice, basil and thyme and simmer until excess liquid is evaporated and mixture is very thick. Season with salt and pepper and cool. Preheat oven to 450 degrees. Brush at least 2 shallow baking pans with oil. Cut eggplant crosswise into 1/3-inch thick rounds and arrange in one layer in pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20-25 minutes. Cool eggplant 5 minutes and transfer to paper towel to drain. Cut zucchini lengthwise and bake the same as eggplant. Cut red pepper slices to equal 1/4 of a pepper. In a 11/2 to 2-quart heavy saucepan melt the butter over moderately low heat and whisk in flour. Cook roux, whisking 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer for 2 minutes more. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, 2/3 of Parmigiano, and salt and pepper to taste. Preheat oven to 400 degrees and lightly oil a 10 by 14-inch baking pan. Arrange half of eggplant slices, overlapping slightly, in a single layer. Season with salt and pepper. Top eggplant with half of tomato sauce. Pour about 1/3 of custard over. Nestle 1/2 of zucchini slices in custard and top them with 1/2 of the red pepper. Repeat layering, reserving half of remaining custard for topping. When finished, sprinkle top with remaining grated cheese. Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.