-
2 cups Japanese Eggplant,
unpeeled, cubed
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2 cups zucchini,
unpeeled, cubed
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1 red bell pepper, seeded
and diced (or 1/2 cup pimento)
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1 green bell pepper,
seeded and diced
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4 garlic cloves, minced
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1/2 pound mushrooms,
cleaned and sliced
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1/2-cup butter
-
1-teaspoon oregano
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1-teaspoon salt
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1/2-teaspoon pepper
-
1-teaspoon thyme
-
1/2-teaspoon rosemary,
crushed
-
2 large tomatoes, peeled,
seeded and coarsely cut up
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1 large onion, diced
-
3 garlic cloves, minced
-
1/2-cup butter
-
1/2-tablespoon basil
-
1-teaspoon salt
-
1/2-teaspoon pepper
-
1/2-teaspoon thyme
-
1 cup prepared mushroom
sauce
-
3/4-cup Parmesan cheese
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|
Sauté first set of
ingredients together until vegetables are al dente. In a separate pan, sauté
the second set of ingredients until they cook down to a thick sauce. In a
buttered casserole dish, put a layer of the sautéed vegetable and then all
of the tomato mixture and finally the rest of the sautéed vegetables. On
top, pour 1 cup mushroom sauce, prepared according to the package. Sprinkle
a generous layer of Parmesan cheese on top of the sauce. Place in a
preheated 350° oven, just until the cheese melts and the vegetables are
reheated, about 10-15 minutes. Serves 4 to 6. |