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yummy, time consuming to make.

Preparation time: 1 hour
Cooking time: 1.5 hours

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: v 


A large yellow onion,
5 cloves garlic,
red pepper,
1T olive oil
1/2 t marjoram
1 t basil
1/2 t thyme
1/2 t salt
dash nutmeg
dash allspice
dash pepper
1/3 stick butter
can vegetable broth
small can tomato paste
4 small green zucchini
5 roma tomatoes
2 medium yellow squash
5 small portabella mushrooms
1 medium eggplant
1/3 stick butter
1/3 stick butter
1/4 C flour
2 T balsamic vinegar
1t rosemary
3T redwine


the ingredients are listed with some --- separating those you'll need for each phase. First, saute' everything from the beginning of the list, from onion to butter, chopping the ingredients finely, (and adding the spices last). When well cooked, add the tomato paste and broth, continue to simmer.

Slice the rest of the vegetables (squash, zucchini, tomato, eggplant, mushroom) into 1/8" or thinner slices, setting eggplant aside, salted, on paper towels, to draw out the bitterness.

melt the other 1/3 stick butter & spread in a big casserole dish or 9x13 cake pan. Layer the vegetables, then ladle some sauce over the top. I try for the same cross section on each layer, so had to quarter the eggplant slices. Same for mushrooms, unless you get small ones. Bake 350 for 1.5 hours.

Last, make a roux of flour & softened butter, simmer, adding vinegar & wine & rosemary. This should be STRONG. Drizzle it on the finished dish when you serve it.


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