Eggplant Zucchini Red Pepper Parmesan Torte Food

INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 400 degrees.
• Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
• Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
• In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
• Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
• Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
• Drain the liquids, place on a platter, and serve at room temperature.

EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE

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.