Piatto Cacciatore

Serves 4 people

For the torta

• 1 small bake dish or casserole pan

• 1 zucchini

• 1 eggplant

• 1 yellow squash

• ¼ cup sautéed mushrooms

• 2 cups marinara sauce

• 2 cups sautéed mushrooms (chopped fine and folded into marinara sauce)

• ¼ cup dried Italian seasoning

• Salt and pepper

• Olive oil  

1. Pre heat the oven to 325°F.

2. -Slice all vegetables about 1/8th of an inch as evenly as possible, and lightly oil the bottom of the casserole or baking pan. Alternate each layer with the squash, then zucchini, then eggplant, seasoning each layer with salt, pepper, and a light touch of olive oil.

3. Once you start the layering process over at the end of every other layer, you then add light spread of the tomato mushroom mix and then restart the layering process.

4. The last layer should be vegetables.

5. Cover the baking dish or tray you chose with aluminum foil and bake for about 1 hour and 20 minutes. A thin knife should glide in and out just as it would to a cooked potato.

6. Allow to cool once it has been cooked completely and portion accordingly.

7. To serve, allow it to sit at room temperature and then place back in the oven for another 10-15 minutes, serve over cacciatore sauce.

For the cacciatore sauce

• 3 cups marinara sauce

• ¼ cup basil chopped fresh

• ¼ cup oregano chopped fresh

• 2 cups cooked mushrooms  

• 1 cup pitted kalamata olives

• 4 oz small diced white onion

• 1 bell pepper diced small

• 2 cup red wine

• Salt and pepper

• Olive oil

1. In a suitable sized pot lightly coat the bottom with oil over medium high heat.

2. Add the onions, red bell pepper, and mushroom allow to cook down well.

3. Once the vegetables have cooked down, add the wine allow to flambé and reduce by half.

4. Now add the marinara sauce and remaining ingredients and allow to simmer for about 45 minutes. If it over-reduced, add a little water and adjust with salt and pepper.

5. Hold until needed, heat well and serve under the vegetable torta.