About 1/2 cup EVOO
2 tablespoons butter
4 cloves garlic, minced
1 cup homemade breadcrumbs or panko
1/2 cup grated Parmigiano-Reggiano
1/4 cup fresh flat-leaf parsley leaves, finely chopped
7 medium red and orange bell peppers (pick square-ish/rectangular shaped ones for better plate presentation)
Salt and freshly ground black pepper
1 firm, medium eggplant, peel half the skin, cut into 1/2-inch dice
Olive oil spray
2 tablespoons fresh thyme leaves, finely chopped
1 small fresh red chile, finely chopped or 1/2 teaspoon dried flakes
1 medium onion, chopped
1 medium zucchini, 1/2-inch dice
3 ripe plum or small vine tomatoes, chopped
2 cups tomato sauce or passata
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