Recipe by Ashney Fernandes@ashneys_kitchen_stories
Ingredients:
VEGGIES
2 eggplants
6 Roma tomatoes
2 yellow squashes
2 zucchinis
For the Sauce :
2 tablespoons olive oil
1 onion, diced
4 cloves garlic minced
1 red bell pepper diced
1 yellow bell pepper diced
salt as per taste
pepper as per taste
can of crushed tomatoes
chopped fresh basil (8-10 leaves)
Herb Seasoning:
chopped fresh basil, from 8-10 leaves
1 teaspoon garlic minced
chopped fresh parsley
2 teaspoons fresh thyme
salt to taste
pepper as per taste
4 tablespoons olive oil
Preparation:
Preheat the oven for 375˚F (190˚C).
Slice the eggplant, tomatoes, squash, and zucchini into equal rounds, then set aside.
Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies in alternating patterns, (eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes.
Uncover, then bake for another 25 minutes, until the vegetables are softened.
Serve while hot as a main dish or side.
Enjoy!