Ingredients
4 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced
½ small onion, chopped
⅓ cup carrot, shredded
14 oz crushed tomatoes
2 teaspoon dried basil
½ teaspoon dried parsley
1 small eggplant, sliced ⅛-inch-thick circles
2 small zucchinis, sliced ⅛-inch-thick circles
3 Roma tomatoes, sliced ⅛-inch-thick circles
Salt, to taste
Black pepper, to taste
Instructions
Preheat the oven to 375 degrees F.
In a large nonstick pan, heat 2 tablespoons of olive oil over medium heat. Add in the onion, garlic, and carrot and cook until tender, about 5 minutes.
Next add in the crushed tomatoes and seasonings and simmer for 15 minutes. Taste and adjust the seasoning with salt and pepper.
Once the sauce has thickened, pour into a 2-quart baking dish.
Cut and arrange the eggplant, zucchini and tomatoes in a circular pattern standing upright in the dish over the sauce. Brush the remaining olive oil on top of all the veggies.
Cover and bake for 30 minutes, then uncover and bake until the vegetables are tender. Serve.
Adapted from howtocook.recipes