Ingredients
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1 Eggplant
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1 Zucchini
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3 Tomatoes
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1/2 Red Bell Pepperdiced
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1/2 Onionchopped
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3 Garlic Clovesminced
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3 tablespoons Olive Oil
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350g Crushed Tomatoes
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1 teaspoon Dried Basil
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1/4 teaspoon Dried Thyme
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2 teaspoons Parsley
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1/2 teaspoon Salt
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1/8 teaspoon Black Pepper
Directions
Steps
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1
Done
|
Preheat oven to 375°F. |
|
2
Done
|
In a pan over medium-high heat, heat the 2 tablespoons olive oil. Saute the onion, garlic, and bell peppers for about 10 minutes, or until tender. Add the smashed tomatoes after seasoning with salt and pepper. Stir until all of the ingredients are well combined. Remove the pan from the heat and add the basil. Pour into a 2 quart baking dish. |
|
3
Done
|
Cut vegetables to 1/8" thickness. Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the baking dish. Brush with remaining olive oil. |
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4
Done
|
Cover with foil and bake for 30 minutes. Remove the lid and bake for another 15 minutes, or until the vegetables are soft. |
