OPRAH'S FARM VEGETABLE CASSEROLE

1 medium onion, diced
3 cloves garlic, minced
1 (14 ounce) can plum tomatoes
3 tablespoons extra-virgin olive oil
4 tablespoons chopped fresh basil
4 zucchini squash, sliced
1 eggplant, peeled, sliced & salted
1 cup oven-dried tomatoes
3 red bell peppers, roasted and peeled
1/4 cup Parmigiano Reggiano cheese, grated
2 medium balls of fresh mozzarella, sliced
Salt and pepper to taste

Place the olive oil, diced onions, and garlic in a sauté pan and cook until the onions are translucent.

Add the plum tomatoes and juices to the pan, and mash with a wooden spoon. Cook until the juices reduce and the sauce has thickened. Set this aside and reserve for when you assemble the dish.

Preheat a broiler or grill to medium heat.

Slice the zucchini 1/4-inch lengthwise and reserve it for broiling. Peel and slice the eggplant, then sprinkle with salt and place between paper towels. This will bring out the moisture and bitterness of the eggplant. Season the eggplant and zucchini with salt and pepper, and spray lightly with olive oil.

Grill the vegetables on a medium flame until lightly charred, then place on a parchment-lined cookie sheet to cool.

Preheat the oven to 350 degrees F.

In a 9-inch, oiled, ovenproof, glass pie dish, place one layer of eggplant. Drizzle the eggplant with tomato sauce, then sprinkle with the grated cheese and add a few slices of mozzarella.

On the second layer, place zucchini and a few oven-dried tomatoes, sprinkle with the chopped basil and grated cheese, add mozzarella slices, and then drizzle with the sauce made earlier.

On the third layer, place the bell peppers and oven-dried tomatoes, add the cheese, and drizzle with sauce. Repeat layers until all the ingredients are used.

Place the casserole in the oven and bake just until the sauce has reduced and the cheese has melted through.

Serve at room temperature or hot from the oven. Cut into wedges, accompanied by salad and crusty bread.

Servings: 4