–adapted from a Mark Bittman recipe for my family’s (not mine!) aversion to fungi
-1 large eggplant, cut into 1/4-inch slices
-2 medium zucchini
-2 yellow squash, cut into 1/4-inch strips
-2 sweet red peppers, cut into 1/4-inch slices
-1/2 cup or more of extra virgin olive oil
-coarse ground black pepper
-4 plum tomatoes, cut into 1/4-inch slices
-2 TBSP minced garlic
-1/4 cup chiffonade of fresh basil
-1/4 cup freshly grated Parmesan
-1/2 cup fresh French baguette bread crumbs
Heat oven to 400 degrees. Brush eggplant, zucchini and peppers lightly with olive oil and sprinkle with sea salt. Grease 2 baking sheets with canola oil. Roast the vegetables on both sides until soft and starting to caramelize.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, peppers, tomato, garlic and basil, sprinkling each layer with a bit of salt and black pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.