Italian Vegetable Cassarole

Makes 6

Samina Ali

ingredients

4 T extra-virgin olive oil
1 onion
2 garlic cloves, chopped
1 of 15 oz can crushed tomatoes
1/2 c chopped fresh basil
salt
pepper
1 medium eggplant, peeled and cut into 3/4" thick slices
3 medium zucchini, scrubbed and cut into 1/2" thick slices
2 medium red bell peppers, tops and bottoms trimmed and reserved, flesh opened into 1 long strip, ribs and seeds removed
8 oz fresh mozzarellam thinly sliced
1/3 c dried breadcrumbs
1/3 c freshly grated parmesan

1
Heat 2 T oil in a large skillet over medium heat. Add the onion and cool until translucent, about 5 minutes.
2
Add the onion and cook until translucent, about 5 minutes.
3
Add the garlic and stir about 1 minute.
4
Stir in the tomatoes and bring to a simmer.
5
Reduce the heat to low and simmer until thickened, about 10 minutes.
6
Stir in basil, salt and pepper.
7
Build a charcoal fire in an outdoor grill and let it burn until the coals are covered with white ashes. For a gas grill, preheat on high. Lightly oil the grill grate.
8
Brush the sliced eggplant and zucchini with the remaining 2 T oil. Grill the veg about 8 minutes. Season to taste with salt and pepper until the skin is charred and blistered, about 10 min. Cool and then peel, season with salt and pepper.
9
In the oven, preheat to 350 deg F.
10
Lightly oil the a baking pan, pour a thin layer of tomato sauce.
11
Layer the veg, mozzarella and remaining tomato sauce in the pan, ending a layer of veg.
12
Mix breadcrumbs and parmesan in a small bowl and sprinkle on top.
13
Bake until the juices are bubbling and top is golden brown, about 30 minutes.
14
Let the dish stand for 5 minutes before serving.
15
Serve with tasted bread, oven roasted garlic bread, or rice.