Baked Eggplant & Zucchini in Tomato

Classic flavors, veggies stewed in tomato sauce. A go to when eggplant and zucchini come into season. Sort of a ratatouille, but not as involved. Goes great with bread, or grains like farro, couscous and freekeh.

There are many ways to place the vegetables, and if the veggies are different sized, it will be difficult to make a cool looking spiral. Slicing them thinner makes it easier to mold into a circular shape. You can also layer them on top of each other. You can also choose to add less tomato than what's pictured.

Ingredients (for an 8 inch round pan)

1 medium sized eggplant - sliced into thin half moon shapes -

1 medium zucchini / yellow squash or 1/4 of each - sliced into thin half moon shapes

Salt, Black Pepper

Tomato Sauce

14oz crushed tomatoes

1 garlic clove - minced or crushed

1/2 medium sweet onion - julienned

1/2 red bell pepper or sweet peppers - julienned

3 Tbsp olive oil

a few pinches of parsley - chopped

a few pinches of mint - chopped

Salt, Black Pepper

Other

Labneh, Yogurt (optional)

Steps

Tomato Sauce

• start by adding the onions and peppers to a skillet or saucepan in olive oil at medium low heat.. Add salt.

• After 5 mins add garlic, and after 5 more mins, add tomato sauce and continue stirring at low heat until the onions/peppers are stewed.

• When the sauce has cooled, add chopped mint and parsley

Veggies

• Slice the veggies and keep them oiled and seasoned (black pepper and salt).

• Oil the bottom of the a round pan, place the the vegetables in the pan, in whatever shape is possible. Try to alternate between zucchini/squash and eggplant

• Cover the vegetables with the tomato sauce

• Cover the pan with parchment paper or foil.

• Set in the oven at 400 (convection) in the middle rack for 40 minutes.

• Remove the covering, and cook for another 10 minutes

• Top with olive oil, and more parsley and mint