Ingredients: 1 tbsp agave nectar,1 small to medium eggplant, sliced 1/4 inch,4-5 leaves fresh basil,8 oz fresh smoked mozzarella,2-3 tbsp fresh tarragon,1-2 garlic cloves, minced,1/4 cup fat free half & half,olive oil for drizzling and cooking,1/2 onion, chopped,1 orange bell pepper,pepper,2 puff pastry sheets,1 red bell pepper,salt,1 tbsp tomato paste,2 large tomatoes, chopped,2-3 large zucchinis, sliced 1/4 inch
Instructions:
- Preheat Oven to 350-37
- Defrost the puff pastry sheets and spread over baking dish.Make the tomato sauce: Cook the chopped tomatoes, tomato paste, onions, and garlic over medium heat until sauce thickens.
- Add water or more paste as necessary.
- Add in the herbs and stir. Slowly incorporate the half & half and agave and adjust until you reach the desired balance of acidity and savory.Precook the eggplant. I find this step extremely important unless youre using Japanese eggplants which cook more easily.
- Saute the eggplant slices in olive oil over medium to high heat and flip on other side until cooked and soft.
- Spread the tomato sauce into the baking dish on top of the puff pastry. Then layer the veggies and cheese on top (eggplant, zucchini, bell pepper, cheese, and so forth).
- Bake for about 40-50 minutes until puff pastry is golden brown and vegetables and cheese are bubbly without being overcooked.Be transported into the French countryside
