Directions:

1. Wash and slice eggplant and zucchini lengthwise, taking off tops.  Salt, press, and set on a towel and plate to dry. Check email, read through the recipe, return phone calls, set the table or meditate for 30 minutes. 
2. Preheat oven to 375*F.
3. Wash and slice peppers in half, de-seeding and drying.
4. Pulse bread in food processor; add melted butter and 1/2 cup cheese. 
5. Oil a round Springform cake pan and press the crust into it, going up the sides as far as you have crust. Don't be afraid to make it thin.
6. Oil two cookie sheets with high heat oil, squeeze all veggies on sheets and brush with oil. They will shrink as they bake.
7. Wrap garlic in foil to bake.
8. Roast for 30 to 40 minutes until soft. Zucchini may be done in 10-20 minutes depending on how thinly it's sliced. Check every 10 minutes.
9. Let veggies cool. Slice tomatoes and salt lightly.
10. Beat eggs with cream, herbs, and 1/2 cup cheese. Add roasted garlic.
11. Slip the peppers from their skins if they come off easily.
12. Alternate veggies in layers, starting with eggplant, then cheese, zucchini 2 T cheese, then eggplant and cheese, peppers, cheese custard, repeat. 
13. Arrange tomato slices on top by overlapping or squeezing. Sprinkle with Hungarian paprika or black pepper. 
14. Bake in the lower third of the oven for 15 minutes until tomatoes are dry.
15. Cool torte and run knife along inside of the springform and release.
16. Serve and enjoy!