Eggplant Zucchini Red Pepper and Parmesan Torte

Ingredients

• 2 large onions (about 1 pound)
• 1 garlic clove
• about 1/2 cup olive oil
• a 26- to 32-ounce container chopped tomatoes
• 1 tablespoon finely chopped fresh sage leaves
• 1 1/2 teaspoons finely chopped fresh thyme leaves
• 2 large eggplants (about 2 1/2 pounds total)
• 4 large zucchini (about 1 3/4 pounds total)
• 4 large red bell peppers
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup heavy cream
• 3 large eggs
• 6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)

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