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1
In a heavy skillet, heat the oil over medium-low heat.
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2
Saute the onions for 5 to 6 minutes, or until softened.
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3
Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high.
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4
Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated.
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5
Set aside and allow to cool completely.
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6
In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but.
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7
not mushy.
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8
Season to taste, then remove the steamer from the pan and let them cool completely.
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9
Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish.
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10
Coat the inside of the dish with the bread crumbs.
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11
In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well.
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12
The mixture will be frothy but stiff.
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13
Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole.
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14
Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it.
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15
Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces.
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16
Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese.
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17
Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes.
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18
Remove from the oven, let rest for 5 minutes, and serve.
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19
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler.
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20
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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21
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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22
(If you are rushed, you can place the bag in a bowl of iced water to speed things up.)
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23
The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
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24
Do not peel the pepper under running water since that it will wash away flavorful juices.
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25
Once peeled, cut away stems, seeds and veins.
