INGREDIENTS
4 slices
crusty bread
1
eggplant
28 oz
fire roasted canned tomatoes
1
fresh bay leaf
1/4 cup
olive oil
2
onions
1/2 cup
pecorino
2 larges
potatoes
1
red bell pepper
4 servings
salt and pepper
1 cup
stock
3 cloves
whole garlic
1
zucchini
1/2 cup
torn