Eggplant, Zucchini, Squash, and Orange Pepper Parmesan Torte

We have this amazing produce market a few miles away from us that sells super cheap produce.  The only catch is, the produce can be on their way out so you need to use it quickly. 
Whenever we have a chance to go there, I tend to go a little buckwild.   I can't help it, I get so excited when I have the chance to buy so many fresh veggies for a good price!   
Since I went a little overboard, I knew I needed a recipe that called for a lot of veggies.  So I found this recipe!

Here is my version of how I made this recipe.  Here is the link to the original version if you would like!

http://www.epicurious.com/recipes/food/views/Eggplant-Zucchini-Red-Pepper-and-Parmesan-Torte-101664

• 1 large onion
• 2 garlic clove, minced
• about 1/2 cup olive oil
• one can (14oz) diced tomatoes
• 1 tablespoon finely chopped fresh sage leaves
• 1 1/2 teaspoons dried thyme leaves
• 1 large eggplants
• 1 large zucchini
• 3 large orange bell peppers
• 1.5 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup half and half
• 3 large eggs
• 1 and 1/4 cup freshly grated Parmigiano-Reggiano

Preheat oven to 450°F. 

The recipe called to roast each veggie separately but I roasted all of the veggies together to save time.  

Cut up the eggplant first (into rounds) and sprinkle each piece with a little bit of salt to draw out the bitterness.  

 Arrange eggplant in one layer in baking pans. Brush eggplant slices with some remaining oil.

Cut zucchini and squash widthwise into 1/3-inch-thick slice.

Quarter bell peppers lengthwise and discard stems, seeds, and ribs. 

Arrange zucchini, squash and peppers oiled baking pans and brush with some remaining oil. Roast veggies until tender and lightly browned, about 20-30 minutes.

 

Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. 

Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. 

Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. 

In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste. 

Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano. 

Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.

SO delicious!  It is almost like a veggie lasagna but without the noodles!