1 pound eggplant
1 pound fresh tomatoes
1½ pounds zucchini
1 large white onion
½ cup dried porcini
mushrooms
3 cloves garlic, crushed and
minced, or to taste
¼ cup olive oil
1 can ( 28 ounces) crushed
tomatoes
1 tsp. dried oregano
1 bunch basil leaves, picked
off the stems
1 container ( 8 ounces)
ricotta cheese
2 cups grated hard cheese
(fontina, Parmesan and
Romano are all good choices)
Salt and freshly ground
pepper to taste
PHOTO: JOHN MOWERS/UNLEASHED PRODUCTIONS; FOOD STYLING: BETSY NELSON
WEB EXTRA!
For more recipes from Slow Food Nation’s Come to
the Table, see the online version of this article at
experiencelifemag.com.
Dara Moskowitz Grumdahl is a celebrated food and wine critic. Nominated seven
times for James Beard Foundation Awards — the Oscars of the food world — she
has received four awards for her restaurant and wine columns. Since 2001, her
work has been regularly featured in the Best Food Writing anthologies. Her new
book is Drink This: Wine Made Simple (Ballantine, 2009).
