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Ingredientes
- 2 lrg onions, about 1 lb
- 1 x clove garlic
- 2/3 c. extra virgin olive oil
- 1 x 26 ounce can minced tomatoes
- 1 Tbsp. fresh sage leaves, finely minced
- 1 1/2 tsp fresh thyme leaves, finely minced
- 2 lrg aubergines, 2.5 lb total
- 4 lrg zucchini, 1-3/4 lb total
- 4 lrg red bell peppers
- 2 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 1 c. lowfat milk
- 1 c. heavy cream
- 3 lrg Large eggs
- 6 ounce Parmigiano-Reggiano, freshly grated
Direcciones
- Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tbsp oil, covered, over moderately low heat, stirring occasionally, till soft, about 15 minute. Add in garlic and cook mix, uncovered, stirring occasionally, till any liquid onions give off is evaporated. Add in tomatoes with juice, sage, and thyme and simmer, stirring occasionally, till excess liquid is evaporated and mix is very thick. Season mix with salt and pepper and cold.
- Preheat oven to 450 F. brush at least 2 shallow baking pans with some remaining oil.
- Cut aubergines crosswise into 1/3" thick rounds and arrange in one layer in baking pans. Brush aubergine slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, untill tender and golden brown, about 20 min. Cold aubergines 5 min and transfer with a slotted spatula to paper towels to drain.
- Cut zucchini lengthwise into 1/3 inch thick slices and roast in same manner till tender and pale golden brown, about 25 min. Cold zucchini 5 min and transfer to paper towels to drain.
- Quarter bell peppers lengthwise and throw away stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner till tender and lightly browned, about 20 min. Cold peppers 5 min and transfer to paper towels to drain.
- In a 1-1/2 to 2 qt heavy saucepan, heat butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 min and whisk in lowfat milk and cream.
- Bring mix to a boil, whisking, and simmer, whisking occasionally, 2 min. Remove pan from heat and cold sauce 5 min. Whisk in Large eggs, two thirds Parmigiano, and salt and pepper to taste.
- Preheat oven to 400 F and lightly oil a 14x10x2-1/2 inch or possibly other 3-1/2 quart shallow baking dish.
- In baking dish, arrange half of aubergine, overlapping slices to create an even layer, and season with salt and pepper. Top aubergine with half of tomato mix, spreading proportionately, and pour about one third Parmigiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano.
- Bake torte in middle of oven till custard is puffed and golden, about 35 min. Let torte stand 10 min before serving.
- Serves 6-8 as a maincourse or possibly 10 as a side-dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 8 servings | |
| Calories 456 | |
| Calories from Fat 308 | 68% |
| Total Fat 34.84g | 44% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 442mg | 18% |
| Potassium 961mg | 27% |
| Total Carbs 23.87g | 6% |
| Dietary Fiber 7.3g | 24% |
| Sugars 11.59g | 8% |
| Protein 15.66g | 25% |
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