INGREDIENTS
3
Eggplants, medium
5 cloves
Garlic
1
Green bell pepper, large
1
Onion, medium
3/4 tsp
Oregano, leaves
1/4 cup
Parsley, fresh leaves
1
Red bell pepper, large
3/4 tsp
Thyme, dried
5 cups
Marinara sauce, store-bought
1
Pepper, Freshly ground
1
Salt
4 tbsp
Olive oil, extra-virgin
8 oz
Mozzarella, part-skim
1 oz
Parmigiano-reggiano, grated
16 oz
Ricotta, skim