Cookbook author, freelance writer, Boston Globe correspondent (food section)
I made this yesterday! (before I read this or Thomas Keller's recipe.) There is nothing better at this time of year. I like the idea of tomato sauce on the bottom and I think I'll try it next time. Instead, I softened some red onions on top of the stove and baked the (thin) eggplant slices at 400 degrees for about 15 minutes, just until soft (brushed with olive oil and sprinkled with salt.) Then I layered it with thin slices of gold and green zucchini (raw) and sliced tomatoes (also thin) on top. I sprinkled with thyme, salt and pepper in the middle, and again on top. Added a dash of white wine. Brushed the top with a little oil and baked at 400 for about 40 minutes. Sprinkled with some Pecorino at the end. Everything came together without much fuss--I'm not sure I'd have the patience to cook everything first, since this one was great. Thanks for the article!
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