Layers of eggplant, zucchini and squash are baked in a tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.
1medium eggplant(sliced 1/8th inch thick)
1/8tspcracked black pepper
1/8tspred pepper flakes(optional)
4fresh basil leaves(finely chopped)
1small red bell pepper(diced)
1small yellow bell pepper(diced)
1small(6 ounce zucchini, sliced 1/8th inch thick)
1smalll(6 ounce yellow squash, sliced 1/8th inch thick)
3ozlight Havarti cheese(shredded)
Preheat oven to 375F.
In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes. Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.
In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.
Add 1 cup of the sauce to a casserole dish. Layer the eggplant, squash and the zucchini. Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.