Torta di Verdure in Scapece: my Favourite Summer recipe!!!

Yes, this is my favourite creation, it takes time to make but it can last a week, and the flavour gets better and better. For the ingredients...no measures really, just be aware that you will need a lot of olive oil and lots of eggplants (I use both Italian eggplants and the long Asian eggplants), plenty of zucchini, and red, green and yellow capsicums. Cut all the vegetables in long and large strips, sweat the eggplants with salt for 30 minutes, then rinse and pat dry. Then, using plenty of olive oil, start frying. This is going to take a looooong time. First fry the zucchini, then set aside. Fry the eggplants, set aside; finally fry the capsicums (which have the strongest flavour, so they would alter the flavour of the oil). You will need to add oil from time to time, and be very careful to cook well the vegetables without burning them. When the capsicum are cold remove and discard the skins.

Finely chop plenty of garlic with tons of parsley. Add few more herbs if you wish, either a little mint of a little basil are good. Add salt to taste. You should make about a cup of this. Line a container with grease-proof paper and make a layer of vegetables (this will be the top, so make it pretty!), add some chopped herbs, then a few drops of white wine vinegar and sprinkle with breadcrumbs. Repeat, making as many layers as you can. Top with some more grease-proof paper and press down gently. Refrigerate for one day. Before serving you can tip the 'torta' on a platter, and then cut into small slices. You will get many portions out of it, as it is so compact and full of flavour!

For a Gluten free version omit the breadcrumbs.

Photos and Recipes by Alessandra Zecchini ©