Eggplant and Zucchini Timbale with Provola Bell pepper sauce

(Serves 4)

• 4 individual tin moulds for baking
• 2 long eggplants
• 2 zucchini
• 1 Provola cheese, grated (approx. 5 oz.)
• 2 oz. of grated Parmigiano cheese
• 2 red bell peppers, cleaned and cut in pieces
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 8 basil leaves
• 1 ½ fl. oz. double cream
• 4 Tbs. E.V.O.O
• 4 fl. oz. of tomato sauce (made with canned tomatoes, garlic, E.V.O.O, basil)
• Bread crumbs for the moulds, flour for dusting
• 1 quart peanut oil for frying
• Melted butter to coat the moulds
• Salt, white pepper
• ¼ cup of vegetable broth

Cut the eggplants and zucchini with a mandolin about 0.20 in. thick. Flour and deep fry them in the peanut oil until lightly golden brown. Pat them dry with paper towel. Fry the shallot with garlic in a saucepan and add the peppers, cook for a few minutes, add the broth and simmer until they are very soft. Season with salt and pepper. Let it cool for a few minutes. Purée them with an immersion blender, adding the heavy cream, check the seasoning. Strain and set aside in a warm place.

Brush the mould with the butter, coat with bread crumbs, toss the excess out. Cover the bottom with a round slice of eggplant and cover the sides by alternating slices of eggplant and zucchini. Then put a first horizontal layer of Provola cheese, a Tbs. of tomato, a sprinkle of Parmigiano and julienned basil. Alternate the vegetables and finish with a round slice of eggplant.

Bake at 400 F for 15 minutes. Let it rest for three minutes before dishing up.

On a plate spread a circular base of sauce, un-mould the timbale, decorate with basil and a drizzle of E.V.O.O.