4 Servings 40 min Cook
1 Tbsp Olive Oil
1/2 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
2 Tsp Salt
0 Tsp Pepper
2 Cup Tomatoes
0 Tsp Crushed Red Pepper Flakes
1 Tsp, crumbled Bay Leaf
2 Tsp Thyme
4 Leaf, whole Basil
1 Small Red Bell Pepper
1/2 Pepper, large (3-3/4" long, 3" dia) Yellow Peppers
1 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
2 2/3 Medium Zucchini
3 Oz Havarti Cheese
Preheat oven to 375 degrees F.
In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes.
Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes, bay leaf, thyme, basil, and red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.
In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.
Add 1 cup of the sauce to a casserole dish.
Layer the eggplant and the zucchini.
Pour the remaining sauce over the top and top with the cheese.
Cover with foil and bake 40 minutes.
Recipe inspired by: http://www.