3 large eggplant, peeled and sliced ½" thick (about 8 cups raw)

2 heads garlic, cloves separated and peeled (about 12-15 cloves)

3 medium tomatoes, whole, unpeeled

4 medium pimento or red peppers, trimmed, halved

1 Tbsp. olive oil

4 cups fresh or prepared tomato/pasta sauce

12 1-oz slices part-skim mozzarella cheese

Heat oven to 450 degrees. In a roasting pan, toss garlic cloves, tomatoes and pepper halves with olive oil. Place eggplant slices on a cookie sheet. Put vegetables in oven to roast for 20 minutes or until browned. Reduce oven temperature to 350 degrees.

Remove garlic, tomatoes and pepper from roasting pan. Cut tomatoes in thick slices. Layer ½ strata ingredients in roasting pan as follows: eggplant slices, tomato sauce, garlic cloves, pepper halves, tomato slices, mozzarella cheese. Repeat layers. Bake strata for 30 minutes at 350 degrees or until top layer of cheese is browned. Remove strata from oven and allow to stand 10 minutes. Makes 12 servings.

Leftovers of this dish are delicious. Time allows the roasted garlic flavor to spread through the strata.

Nutrition facts: Calories 170, Calories from fat 60, Dietary Fiber 5 grams, % Daily Value: Vitamin A 70%, Vitamin C 16 %, Calcium 25%, Iron 8%, Foliate 10%.