This dish turned out to be more of a Veggie Bouillabaisse...
it was quite tasty
Sorry old family recipe..Ha! Not really, there is no real recipe,
I just make it up as I go, here are the basics:
2-3 cloves of garlic
4 Tbs Olive Oil
7 plum tomatoes
(you can cheat and use a couple of cans of
petite diced tomatoes instead)
2-3 sun dried tomatoes (optional)
1/2 cup Locatelli Romano cheese (finely grated)
1 cup of Italian parsley (chopped)
1 cup of basil (chopped)
1/4-1/2 tsp fresh nutmeg
Fresh ground pepper (to taste)
Kosher salt (to taste)
Heat olive oil in a skillet.
Add garlic and shallots cook till opaque.
Add plum and dried tomatoes cook for 4-5 minutes.
Add cheese, parsley, and basil cook for 3 minutes.
Add nutmeg, pepper and salt cook for 2 minutes.
Pour mixture into a blender and pulverize for a couple of minutes.
4 Yellow Squash
4 baby eggplants
Food processor with 1/4" blade.
Process all of the above and keep veggies separate.
3-4 cups Shredded Cheddar/Jack cheese
(I have issues with cheese...the more the merrier!)
Locatelli Romano cheese
Fresh ground pepper
In a casserole dish line the bottom with sauce.
Artfully place zucchini around the dish.
Add a handful of shredded cheese and generously sprinkle with Romano cheese
Next, artfully place yellow squash around the dish.
Add a handful of shredded and Romano cheese.
The last layer is the eggplant, place around the dish.
Cover eggplant with the remaining sauce.
Then add the rest of the cheese over the top.
Cook uncovered @ 350 for about 40 minutes or until bubbly..
if it starts to brown too much cover with foil.
I served this with spaghetti squash and a slice of focaccia
(store bought..I'll share my recipe on another post;)