Interesting recipe!
It reminds me a lot of one of my favourites "menstra la Palestrina"
(sp).
I make it out of lots of spring vegetables from my garden. Usually including zuchini, broad
beans, green beans, celery, new potatoes, some pasta and whatever else is to hand. Spring here
of course is in October/November. However being a carnivore I usually use home made chicken
stock and some crispy bacon for flavour. If anyone would like the recipe I have it at home in
my books, in any event it works well with almost anything, provided it is nice and fresh.
Regards Cliff Wright.

Duckie ® wrote:

Summer Garden Casserole

2 Zucchini
1 Eggplant
1 Red Bell Pepper
2 Onions
12 Basil Leaves
1 Fresh Thyme Leaves; or 1/4 tsp dried
2 Olive Oil
2 Garlic Cloves; minced
1 Shallot; minced
1/4 Tomato Juice
1/4 Salt
Freshly Ground Black Pepper
1 4 Oz Shredded Mozzarella Cheese
2 Freshly Grated Parmesan or fetta
2 Minced Fresh Parsley

Preheat oven to 375 degrees. Lightly oil a 13 X 9 inch non-stick
casserole dish.
Remove stem and blossom ends of zucchini and cut crosswise into 1/4
inch
thick slices. Trim and peel eggplant and cut crosswise into 1/2 inch
thick
slices. Remove core and seeds from bell pepper and cut into 1/4 inch
thick
rings. Peel onions and cut into thin slices. Layer the vegetables in
prepared casserole dish, alternating with basil and thyme.
Heat oil in a small pan over medium-low heat. Add the minced garlic
and
shallot and cook, stirring constantly, 1 minute, or until shallot
and
garlic begin to soften. Stir the tomato juice, salt and pepper into
the
pan. Spoon tomato juice mixture over the vegetables in the casserole
dish.

Bake the casserole 35-40 minutes, or until the vegetables are
firm-tender. Combine cheeses with parsley and sprinkle over the
casserole.
Bake 10-15 minutes, or until the cheeses are melted and the
vegetables are
tender.