Ingredients
SERVES 6
4 tablespoons extra virgin olive oil, divided
4 medium cloves garlic, minced
2 cups onion, diced
2 cups ripe farmers market tomatoes, diced
1 teaspoon fine sea salt
1/2 teaspoon freshly-ground black pepper
2 tablespoons fresh basil, minced
1 tablespoon fresh rosemary, stripped from stalk and minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, stripped from stalk and minced
1 medium eggplant, thinly sliced
2 medium zucchini (or other summer squash), thinly sliced
1-2 bell peppers, cored and thinly sliced
Optional: parmesan cheese, French bread, batch of polenta
INSTRUCTIONS
- Preheat oven to 375 ℉.
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic and onion. Sauté over medium heat until onion is soft.
- Add tomatoes, herbs, and seasonings. Cook until all breaks down into a sauce, about 15 minutes.
- Spread sauce in a thick layer across bottom of a 2 quart casserole dish.
- Stack slices of eggplant, zucchini, and pepper in spiral pattern atop sauce in baking dish. Spread last 2 tablespoons of oil on top. Cover with foil or parchment paper.
- Bake for 45-55 minutes, until all veggies are tender.
- Serve hot, topped with a sprinkling of parmesan cheese and with slices of French bread or atop dollops of polenta.
– Recipe by Christina Nifong, Roanoke
