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Ingredients

• . > (American / Metric measures) <
• . 3 tbsp. (45ml) each of olive oil and vegetable oil (grape seed preferred)
• . 1 large 'Spanish' or 'Vidalia' onion (chopped)
• . 1 large red bell pepper (chopped)
• . 1 large 'Black Beauty' eggplant (cubed)
• . 1/2 tsp. (2.5ml) each sea salt and garlic powder
• . 1/2 tsp. (2.5ml) each of dried herbs: basil, oregano, sage, tarragon
• . 6 large eggs
• . 2 tsp. (10ml) 'fleur d'ail' or 1 crushed garlic clove
• . 1 cup (180gr) packed Parmesan * cheese (grated)
• . 1/4 cup (40gr) roasted almonds (crushed)
• . * For this recipe, I used a milder and smooth tasting parmesan made from Buffalo milk named: Buffalo Parmesan from Sovrano.
• Parmegianno can also be used.

Description

A Superbly Turned Out Rustic Vegetable Loaf Born Out Of Forgetfulness! I Had Actually Forgotten That The Original Recipe Had Crushed Italian Tomatoes In It. This Is Where The…

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