Description
A classic, rustic French Provençal stewed vegetable dish, baked to perfection with layers of tomato, zucchini, and eggplant in a rich herbed tomato sauce.
Ingredients
Scale
For the Crust:
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 4 ripe tomatoes, sliced into 1/4-inch rounds
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (15 oz) can crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the diced onion until soft, about 5 minutes. Add the minced garlic and cook for another minute. Stir in the crushed tomatoes, dried thyme, and oregano. Season with salt and pepper. Simmer for 5-10 minutes until slightly thickened, then spread this sauce evenly into the bottom of a baking dish.
- Arrange the sliced eggplant, zucchini, and tomatoes in alternating, overlapping concentric circles on top of the sauce. Drizzle with the remaining tablespoon of olive oil and season generously with salt and pepper.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender.
- Garnish with fresh chopped basil before serving.
Notes
You can customize the seasonings to taste.