Ingredients
- 2 pounds eggplant, sliced crosswise, 1/2 inch thick
- Salt
- 2 pounds butternut squash, peeled and sliced crosswise, 1/2 inch thick
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Freshly ground pepper
- 3/4 pound skinless, boneless chicken breast, cut into 1/2 -inch pieces
- 8 large scallions, finely chopped
- 1/4 cup drained capers
- 1 large green bell pepper
- 1/2 cup shredded Gruyre cheese
- 6 large eggs, beaten
Description
Food & Wine
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