Ingredients:
1/4 cup olive oil
1 medium eggplants, diced into 1-inch cubes
2 yellow squash, diced into 1-inch cubes
2 zucchini, diced into 1-inch cubes
1 red bell peppers, diced into 1-inch cubes
1 yellow bell peppers, diced into 1-inch cubes
1 green bell peppers, diced into 1-inch cubes
3 large tomatoes, coarsely chopped (ripe)
1/4 cup Italian parsley, coarsely chopped
1 red onions, peeled and coarsely chopped
4 cloves garlic, finely diced
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons olive oil
1/2 cup fresh basil leaves, chopped
11 ounces montrachet or 11 ounces chevre cheese, crumbled or 1 cup parmesan cheese, grated
Directions:
Mix together in a small bowl: parsley, red onion, garlic, 1 Tbsp salt, 1 tsp black pepper, 2 Tbsp olive oil
In Medium skillet, heat oil and saute eggplant and red onion until soft, stirring often.
Transfer eggplant/onion and oil into decorative 9×13 or larger, baking dish.
Toss remaining vegetables, except the tomatoes, with the parsley garlic mixture and fold into the eggplant mixture.
Scatter tomatoes on top.
Cover with foil.
Bake at 350 degrees for 30 to 45 minutes, or until vegetables are bubbly.
While baking, prepare topping: Combine 1/2 cup chopped fresh basil leaves with your choice of cheese: 11 oz log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
Remove foil and top with basil and cheese mixture, return to oven for a scant 5 minutes.
Serve at once.
Servings: 8
Time preparation: 45 min.
Time total: 77 min.