INGREDIENTS
14 1/2 oz
canned tomatoes
3 leaves
basil
1/2 cup
parmigiano-reggiano cheese
1 medium
eggplant
1 serving
salt
3 tbsp
olive oil
2 media
zucchini
1
bell pepper
1
cubanelle pepper
1
onion
1 cloves
garlic
2 tbsp
thyme
1 serving
bell pepper
1/2 cup
white wine
2 tbsp
butter
2 tbsp
olive oil
3 cloves
garlic
10 inches
ciabatta
1 1/2 cups
parmigiano-reggiano cheese
1 handful
a of flat-leaf parsley
2 cups
gruyere