Eggplant Zucchini Red Pepper And Parmesan Torte Food

EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE

Steps:

• Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons 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, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450°F. Brush at least 2 shallow baking pans with some remaining oil.
• Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking 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 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.
• Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.
• Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.
• In a 1 1/2- to 2-quart heavy saucepan melt 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, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.
• Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.
• Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.

EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW

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.

OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN

Steps:

• SAUCE: Coat bottom of a large pot with olive oil.
• Add onions, celery, and garlic and saute until tender about 5 minutes.
• Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
• Bring to boil; reduce heat and simmer for 1 hour.
• Stir and stir and stir.
• EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
• Mix eggs and buttermilk in bowl.
• Dip slices of dusted eggplant into egg mixture.
• In the same bag with the left over flour add seasoned breadcrumbs to it.
• Then dip eggplant into bag of seasoned breadcrumbs to coat them.
• Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
• Cheese mixture: mix all together.
• Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
• Top with extra grated cheese.
• Bake in oven at 325 degrees for 30 minutes.
• Serve with crisp Italian Bread and green salad.

ZUCCHINI TORTE

Steps:

• Preheat oven to 350°F.
• Top and tail the zucchini, then slice them thinly.
• Heat the oil in a large frying pan.
• Add the zucchini and cook for a few minutes, turning them over at least once, until they are soft and beginning to brown.
• Using a slotted spoon, transfer them to a bowl.
• Slice the onion and add it to the oil remaining in the pan, with most of the jalapeño strips, reserving some for the garnish.
• Fry until the onions have softened and are golden.
• Using a slotted spoon, add the onions and jalapeños to the zucchini.
• Beat the eggs in a large bowl, add the self raising flour, cheese and cayenne.
• Mix well, then stir in the zucchini mixture, with salt to taste.
• Grease a 9-inch round shallow ovenproof dish with the butter.
• Pour in the zucchini mixture and bake for 30 minutes until risen, firm to the touch and golden.
• Allow to cool.
• Serve the zucchini torte in thick wedges, garnished with the remaining jalapeño strips.
• A tomato salad, sprinkled with chives, makes a colourful accompaniment.