Ingredients
Method
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- Warm 2 tablespoons of olive oil in a nonstick pan over mediumโhigh heat. Add chopped onion, and minced garlic. Cook until soft, about five minutes. Stir in crushed tomatoes along with dried basil and parsley. Let the sauce simmer for fifteen minutes until it thickens. Season with salt and pepper to taste, then pour the sauce into a twoโquart baking dish.
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- Slice one small eggplant, two small zucchini, and three Roma tomatoes. Stand the slices upright in a circular pattern over the sauce. Brush the top with the remaining olive oil.
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- Cover the dish and bake at 375ยฐF for thirty minutes. Uncover and continue baking until the vegetables are tender. Serve warm and enjoy the colours, aroma, and comfort of this timeless classic. Enjoy!
Notes
We recently tried this recipe and it turned out beautifully. Itโs such a fresh, summertime kind of meal.
