Last night my mother grilled

Last night my mother grilled Portuguese Hawaiian sausages and needed a veggie. I went to the local market and picked up what looked good: an eggplant, a few zucchini, a couple of red bell peppers, and shallots. I scored and salted the eggplant, to drain the bitter juices, then cut it into bite size chunks and sauteed them with thyme in extra virgin olive oil. I salted and peppered them and put them in a buttered caserole. Then I sauteed the bell peppers (cut into strips) and put them in as the next layer. Then I sauteed four garlic cloves, split lengthwise and two shallotts, finely diced and laid them down. I covered them with a layer of grated fontina cheese, freshly cracked pepper, and a drizzling of cream. Then I sauteed the zucchini and added them. Then I cooked a can of organic chopped tomatoes with a half a cup of vermouth and a crumbled bay leaf (and more thyme), until it was thick. I added it and covered with more fontina cheese and cream. Then I baked it in an oven until the cheese browned. Delicious!

We served a Beaujolais Village, as we did not want something fancy, just something fairly robust. It was a good pairing.