Serves 6 Difficulty
1 eggplant Kosher salt 2 medium zucchini, thinly sliced 2 medium onions, cut into wedges 2 red bell peppers, seeded and chopped 2 garlic cloves, chopped 5 Tablespoons olive oil 1 Tablespoon chopped fresh thyme Fresh ground pepper 2 eggs, beaten 1-1/4 cups gf yogurt 15 ounce diced tomatoes with juice 2 ounces feta cheese
Cut the eggplant into 1/4" slices and place the slices in a colander sitting on top of a plate. Sprinkle each layer with salt and cover the colander with a plate. Let sit for 30 minutes. Rinse the eggplant and pat dry. Preheat oven to 425 degrees F. Place the eggplant, zucchini, onions, bell peppers and garlic on a roasting pan. Drizzle all with oil and toss. Sprinkle with thyme, salt and pepper. Roast for 30 minutes, turning half-way through, until all the vegetables are golden brown and tender. Reduce temperature to 350 degrees F. In a medium bowl, beat together eggs, yogurt, salt and pepper. Place 1/2 of the vegetables in a casserole and add the diced tomatoes with the juice then the remaining vegetables. Add the yogurt mixture and finish with the feta, crumbled on top. Bake for 45 minutes to 1 hour or until golden brown on top.