4 large field red peppers
1/2 cup olive oil
4 cloves garlic, 2 crushed and 2 finely chopped
2 sprigs rosemary
12 cocktail tomatoes
2 large, firm eggplants, thinly sliced into planks, salted and left to drain on towels
3 medium zucchini, cut into 1/4-inch thick planks lengthwise
2 cups fresh ricotta, drained
1 large egg, beaten
1 cup parsley tops
1/2 cup walnuts
Salt and pepper
1 cup grated Parmigiano-Reggiano
3 tablespoons EVOO – Extra Virgin Olive Oil
1 8-ounce bag shredded mozzarella
A fat handful basil leaves, torn