- 2 LBS RIPE TOMATOES
- 4 OZ MISHA’S SARI CHEESE
- 1 MEDIUM EGGPLANT
- 1 YELLOW OR ORANGE BELL PEPPER
- 1 LARGE ZUCCHINI
- 1 LARGE SQUASH
- 1/3 CUP OLIVE OIL
- 1 TSP SALT (OR MORE TO TASTE)
- 1 MEDIUM YELLOW ONION CHOPPED
- 4 GARLIC CLOVES MINCED
- 1/4 TSP RED PEPPER FLAKES
- 1/2 TSP OREGANO
- BLACK PEPPER TO TASTE
Preheat oven to 400 F.
Blend or process tomatoes into a pulp consistency.
Dice eggplant in approximately 1/2 inch cubes and place on baking sheet. Coat lightly in 2 tablespoons of olive oil and 1/4 teaspoon of the salt. Place in oven.
On another baking sheet, place diced bell pepper, zucchini, and squash on top (in single
layer) and coat in 1 tablespoon olive oil and 1/4 teaspoon salt. Place in oven for 15 minutes.
Heat remaining olive oil on stove top and add the onions and remaining salt and stir until onion is tender and starts caramelizing at edges (about 10 minutes on medium heat).
Add garlic and Sari cheese and stir at medium heat. Depending on how watery your tomatoes are, you may wish to add a touch of water for a thinner consistency. Heat should be reduced to a gentle simmer.
After 15 minutes, check the veggies and flip for another 15 or so minutes. The eggplant should be done first (at around 10 minutes). Place inside tomato sauce. Then add remaining veggies to sauce when caramelized. Flavors just meld nicely together over time so let the veggies sit for another several minutes.
Remove pot from heat and add basil, black pepper, and red peppers. Add more salt to taste if desired.