Eggplant Zucchini Stacks

When prepared properly, eggplant is one of the most versatile, flavor absorbing fruits (yes, it's a fruit).  It works especially well with zucchini and tomatoes.

Ingredients:

2 Tbsp. oil (olive or avocado)

1 clove of garlic, diced

1/4 small yellow onion, diced

1 eggplant

5 zucchini

2 red peppers

8 roma tomatoes, diced

1/2 cup red wine

1 Tbsp. balsamic vinegar

salt and pepper

1/4 cup Parmesan cheese

Directions:

1.  Sweat the eggplant to remove bitterness and excess water.  To do this, salt both sides and leave on a rack or in a colander to 'sweat' for at least an hour.

2.  Preheat oven to 350 F.  

3.  Roast red peppers for about 20 minutes.  Set aside.

4.  Heat oil in a sauce pan over medium-low heat, add onion and garlic and cook for 10 minutes.

5.  Add diced tomatoes and turn heat up to medium.

6.  Remove any blackened bits from the red peppers, chop roughly and add to tomato sauce.

7.  Cook sauce for 20 minutes and then add wine and balsamic vinegar.  Cook for an additional 10 minutes.

8.  Salt and pepper to taste.

9.  Use an immersion blender to blend sauce, or blend in batches in a regular blender.

10.  Layer into an 8" round baking dish in the following order: eggplant, zucchini, sauce.  Repeat, and then top with 1/4 cup grated Parmesan cheese.

11.  Bake for 25 minutes.