When you have the time for preparing a special dinner, this hearty Greek casserole makes an impressive main course. Serves 6.

SAUCE:

3 tbsp. olive oil
2 c. chopped onions, about 2 med. onion
2 garlic cloves, minced or pressed
4-5 lg. tomatoes, chopped
1 lg. green pepper, chopped
1 1/2 tsp. fresh dill (1/2 tsp. dried)
1/4 tsp. cinnamon
3 tbsp. chopped fresh parsley
Salt & black pepper to taste

1 lg. eggplant, sliced in 1/2" thick circles
Olive oil for sauteing
1 lg. zucchini, sliced in 1/2" thick circles

CUSTARD:

1/3 c. butter
1/3 c. unbleached white flour
2 c. milk, heat
2 egg yolks, beaten
Pinch of nutmeg, preferably freshly grated

1 c. grated feta cheese (5 oz.)
3/4 c. bread crumbs
Freshly grated Parmesan cheese
Fresh chopped parsley

To make the tomato sauce, saute the onions and garlic in the olive oil until the onions are translucent. Add the remaining ingredients and simmer uncovered for about 30 minutes.

Place the eggplant slices on an oiled baking sheet, salt lightly, cover with aluminum foil and bake at 375 degrees until tender, about 1/2 hour. Saute the zucchini slices, in enough oil to cover the bottom of the pan or skillet, until they are just tender.

Next make the custard. Heat the milk. In a separate saucepan, melt the butter on medium heat. Stir in the flour and cook for 3 minutes, whisking so that it will not scorch. Gradually pour in the hot milk, whisking it into a smooth, continue to saute for 5 minutes. Stir frequently. Add the peppers and zucchini and cook until tender. Add the tomatoes, tomato paste and red wine, if desired and simmer 5 minutes longer. Remove the vegetables from the heat and stir in the 1/2 cup of Parmesan.

Take the chilled polenta from the refrigerator and spoon on the vegetable sauce. Top with the grated mozzarella. Bake uncovered at 350 degrees for 45 minutes to 1hour, until the cheese begins to brown at the edges. Allow to rest 15 minutes before serving.

If you have too little time to bake the casseroles, try serving the vegetables over hot polenta topped with the mozzarella. We prefer the casserole, but when time is of the essence, it pays to be flexible. Serve with a crisp green salad.