Anything with eggplant…
Prep time 10 minutes; bake time 55 minutes; total time 1 hr+
Ingredients
- ½ onion, finely chopped
- 2 garlic cloves, very thinly sliced
- 2 cups tomato puree or crushed tomatoes
- 2 tablespoons olive oil, divided
- 1 eggplant
- 2 zucchinis
- 1 red bell pepper
- Few sprigs fresh thyme
- Salt and pepper
- Few tablespoons goat cheese or cheddar cheese
Directions
- Preheat oven to 375 degrees F.
- Pour tomato into bottom of a 9×11 baking dish. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
- Peel and cut the ends off the eggplant. Slice into very thin slices (round).
- Slice zucchini into very thin slices. Trim the ends off the red pepper and remove the core and seeds. Slice (round way) as thinly as possible.
- Arrange alternating layers of eggplant, zucchini and red pepper on top of the tomato sauce. Drizzle the remaining tablespoon olive oil over the vegetables, and sprinkle thyme leaves on top.
- Cover the dish with a piece of parchment paper cut to fit inside. Bake for approximately 55 minutes, until vegetables are cooked but not totally limp. You should see that the tomato sauce is bubbling up around them.
- Sprinkle with grated cheddar cheese or a dollop of goat cheese on top.
