My in laws gave me the Smitten Kitchen cook book for Christmas & I have to say, I’m smitten! (sorry-not sorry). I’ve made a few things out of this cook book so far, but I’ve already made this meal TWICE! It made enough for us to have a sandwich each for supper and about 3 more lunches.
Nobody does Deb Perelman justice, but here’s a simplified version of what I did.
1 long thin eggplant
1 yellow squash
1 red bell pepper (the thinnest I could find)
1 cup tomato sauce
1 minced garlic clove
1 tablespoons olive oil
1 loaf baguette or 2 8 in. sub rolls
salt, red pepper flakes
Preheat oven to 350 while you prep the veggies. Trim ends of the eggplant, zucchini, onion, and squash cut them to about 1/16 of inch thin. We don’t have a mandoline, but I bet it’d be awesome for this. Trim the cap off the bell pepper and thinly slice so you end up with thin rings. Spread tomato sauce in a 2 quart baking dish and stir in the onion slices, garlic, 1 tbsn olive oil, salt, and red pepper flakes. Arrange the slices of veggies so they overlap with just a bit of the one below showing. Drizzle with 1 tbsn olive oil and cover with foil. Bake for 45 min or until the vegetables are fork tender.
While the veggies bake, split the sub rolls. After 45 minutes, crank up the heat to 425 and remove the foil and continue to bake, uncovered, for another 15 minutes more. Toast your sub rolls.
To serve, I used one of our long thin restaurant style off set spatulas. Try to keep the veggies in a row, if you can. I put about two layers of veggies and topped it off with more tomato sauce. Cover with the other half of the roll and serve immediately. She calls for fresh thyme but I used the parsley we had-still very yummy!