4 tablespoons extra virgin olive oil
2 cups thinly sliced leeks, rinsed and well-drained
5 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
½ cup grape tomatoes
2 medium shallots, finely chopped
1/2 cup dry white wine
2 tablespoons unsalted butter
2 baby Portobello mushrooms, sliced
3 large tomatoes, sliced 1/4 inch thick
1 small summer squash or zucchini, sliced diagonally 1/4 inch thick
1 small eggplant, sliced 1/4 inch thick
1/3 cup finely shredded Pecorino Romano or Parmesan cheese
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
- Preheat oven to 425°F.
- For sauce, heat 2 tablespoons olive oil in a large skillet over medium heat. Add leeks, garlic and 1/4 teaspoon each salt and pepper and cook, stirring until soft and beginning to brown, about 6 minutes. Hand crush grape tomatoes, add to sauce and continue cooking. Add wine, shallots and butter and cook, stirring for 1 minute. Coat baking dish with ¼ of the sauce.
- Layer tomatoes, summer squash or zucchini and eggplant slices in an alternating shingle pattern over the sauce. They will overlap quite a bit. If you have extra vegetable slices, save them for another use. Sprinkle the vegetables with the remaining salt and pepper and drizzle with the remaining oil. Pour remaining sauce on vegetables and place in oven.
- Bake the vegetables for 1 1/4 hours. Sprinkle cheese and marjoram over the top. Continue baking until the edges are browned and the vegetables are very tender, about 15 minutes more. Let cool for about 5 minutes before serving.
TIPS & NOTES
For maximum heat distribution, use a heavy bottom stainless clad or non-stick skillet.