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1
Prepare the first 4 peppers by first cutting off the top and bottom and discarding inedible portions. Then cut down the sides so they form solid squares. You can usually manage to get about 3 pieces from each pepper that are 2 inches square each. Throw all pieces, including excess edible portions into a baking pan. Gut the two peppers for the sauce and cut into manageable pieces. Place them in pan as well.
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2
To prepare other vegetables, cut off top and bottoms, discarding inedible portions. Slice eggplant, zucchini, onions and squash into circular pieces. Eggplant should be approx 1/4 inch thick, onion, zucchini and squash can be any thickness desired under 1/8 inch. Place all edible pieces in baking pan.
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3
Coat all vegetables in olive oil.
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4
Roast in oven (500 degrees) for up to 30 minutes until edges of pepper are beginning to blacken and other vegetable centers become soft enough to poke with a fork.
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5
Grill 6 slices of eggplant on skillet and lay out individually on a cooking-sprayed cookie sheet.
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6
Then grill 12 slices of bell peppers. Place one on each stack of vegetables. The other 6 will be another layer after the next step.
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7
Next, grill zucchini slices and places enough on each pepper slice to cover fully. Throw excess into blender or food processor.
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8
Now stack other grilled bell peppers on top of stacks. ALL other pepper not yet used, including those specifically made for the sauce should be thrown in the blender.
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9
Grill squash and place enough slices on each stack to cover peppers fully. Throw excess into blender.
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10
Place onion slices on top of stack.
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11
Top each stack with a generous helping of mozzarella cheese (or one slice).
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12
Place cookie sheet in oven (350 degrees) for approx 15 minutes or until all cheese is completely melted.
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13
While the pieces are in the oven puree the excess vegetables and put in a large saucepan. Add the juice in the bottom of the pan from roasting the vegetables as well as the whipping cream and veggie broth.
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14
Season sauce as desired. I personally added parsley and pepper flakes for a sweet and spicy combination.
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15
Heat on medium-high until throughly mixed into a creamy sauce.
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16
To serve, place one napoleon on a plate and pour pepper sauce on top until well covered.
