The birds are singing; calling everyone to see the sun and the beautiful blue sky.
Yet, in my heart there is a quiet and this quiet will be with me for the rest of the days.
Happy Birthday, My Bella.
I love you and miss you.
Ingredients:
6 Italian or bell peppers
2 eggplants - sliced
1 tomato - sliced
29 oz. can red beans - drained
1 cup shredded mozzarella cheese or cheddar
2 - 3 tablespoons olive oil
Preheat Oven 350 degrees:
Place eggplant slices on a baking sheet and drizzle with olive oil.
Place peppers whole on a baking sheet.
Place baking sheets in oven and bake 20 - 25 minutes until the vegetables are slightly golden.
Remove and let cool.
When the peppers are cool, cut the stems off and drip the juice from inside the pepper into the sauce.
Slice the peppers for layering.
For the Sauce:
28 oz. can of crushed tomatoes
1 tsp. capers - chopped plus 1 tablespoon caper juice
4 cloves garlic - chopped
1 onion - sliced
½ cup fresh basil
¼ cup fresh Italian parsley
¼ cup red wine
1 tsp. dried oregano
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper
¼ tsp. sugar
½ tsp. garlic powder
2 tablespoons olive oil
Heat a sauce pan with the olive. Place the onions, garlic, basil, capers - plus juice and parsley and let sauté until the onion is slightly transparent.
Add the crushed tomatoes, wine and seasonings and let simmer on low.
In a baking dish drizzle a tablespoon of olive oil and layer the eggplant slices, peppers, sliced fresh tomato, and a layer of beans.
Top with the sauce with half the shredded cheese. Repeat this process until all of the veggies are used.
Finish with the sauce topped with the remainder of shredded cheese and a drizzle of olive oil.
Bake for 30 - 35 minutes.
Enjoy with Love,
Catherine
xo
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Dottie says
Dear Catherine,
Enjoyed your post! I love the song from Connie Francis. My uncle used to sing this to my mom many years ago. The recipe is amazing, I have never had this, will try it. May God bless you and your family....Blessings & Hugs Dottie <3
Nee says
What a great dish and just in time for fall , thanks for sharing :).
Dawn Madsen says
Wow, this looks awesome, can't wait to try! Thanks for sharing 🙂
Dawn from http://www.ithinkwecouldbefriends.com, stopping by from Mix it up Monday 🙂
La cucina di Molly says
Buonissimo, mi piace molto questo piatto, deve essere molto gustoso, brava Catherine! Un abbraccio!
Tanya Walton says
Sounds like a lovely warming dish to eat now the days are shortening and cooling off!!
Chatty Crone says
So can you use another veggie besides egg plant - like zucchini? Looks so good.
Mary Frances McNellis says
I really wanto to try eggplant and how could say no to it covered in homemade sauce? Looks delicious! Have a great week!
Silvia Brisigotti says
I love this dish!!
In Italy is a very loved food!!
Kisses!
Sandee says
I have the same quiet.
I love this dish and this will be a favorite I'm sure. Sounds and looks fabulous.
Have a terrific day. Big hugs Catherine. 🙂
Rosita Vargas says
Una gran delicia de relamarse los labios,lindo post abrazos.