2 lbs red , yellow or combination of bell peppers
1/2 cup olive oil
2 lbs. Swiss Chard, stalks removed and leafs coarsely shredded
2 tablespoons pine nuts
Freshly ground nutmeg, to taste
1 onion, diced
2 cloves garlic, minced
2 tsp fresh thyme, chopped
2 lbs. tomatoes, peeled, seeded and diced
1 large eggplant, cut int 1/2 inch slices
5 small zucchini, thinly sliced on a diagonal
3 ripe tomatoes , cut into 1/2 inch slices
1 tablespoons fresh bread crumbs
1 oz. parmesan cheese, grated
1 oz. butter
Remove the seeds and membrane from the bell peppers and place on foil lined baking sheet. Broil bell pepper until skins are black and blistered. Place the blackened peppers in a zip loc bag and seal. Leave until able to handle, then remove the skin from the peppers. Place the skinned peppers in a 8×10 baking dish which has been lightly oiled.
Heat 2 tablespoons of the olive oil in a heavy fry pan over medium heat and cook the chard for 8-10 minutes, or until softened. Add the pine nuts and season to taste with salt , pepper and the freshly ground nutmeg. Place the chard and pine nuts evenly over the top of the roasted bell peppers. Heat another tablespoon of oil and add the onion. Cook onion over medium heat until soft and golden. Add the garlic and thyme, cook another minutes, then add diced tomato and bring to boil. Reduce the heat and simmer for 10 minutes. Spread sauce evenly over the chard. Wipe out pan.
Preheat oven to 400 degrees. Heat remaining olive oil and brown sliced eggplant on both sides , remove from pan to drain on paper towels. Place over the top of tomato sauce. Season lightly.
Arrange the zucchini and tomato slices in alternating layers over the eggplant. Sprinkle the bread crumbs and parmesan over the top and dot with butter. Bake for 25-30 minutes or until golden. Serve warm or at room temperature.