Improved by Caitlin
INGREDIENTS
Base:
2 tablespoons extra virgin olive oil
1 large yellow onion, sliced
1 red, orange or yellow bell pepper, sliced (optional)
Package of cherry tomatoes, halved
Package of Shitake mushrooms, sliced (Baby bellas
probably work too)
Sherry to taste
Container of herbed cream cheese (Boursin or other),
divided
Top:
1 long eggplant
1 medium zucchini
1 medium summer squash
1 tablespoons extra virgin olive oil
1 1/2 teaspoons salt (optional)
DIRECTIONS
Base:
In a large pan, heat 2 Tbsp of olive oil on medium heat.
Add the sliced onions and cook until beginning to soften,
stirring frequently, about 5 minutes.
Add the sliced bell peppers, mushrooms and sherry,
continue to cook and stir about 5 minutes more.
Add the cherry tomatoes and cook on medium-low till the
tomato skins burst and the mixture begins to stew, the longer the better, at
least 10 minutes.
When the mixture is soft and caramelized brown, transfer
into a greased gratin pan or casserole dish.
Spread half the herbed cheese over the top.
Top:
While the base mixture is cooking, slice the eggplant and
squashes in 1/4-inch thick round slices.
Layer the eggplant and squash rounds on top of the base
mixture in an alternating pattern.
Drizzle 1 Tbsp olive oil and optional salt over top.
Spread remaining herbed cheese over top.
Cover with foil and bake 40 minutes at 350°F
Remove the foil and broil for 5 minutes or until nicely
browned.
Can be served as a
side dish or a vegetarian main course.
