Prep 30 mins
Cook 55 mins
I found a version of this recipe online, and made a couple of changes to suit my tastes, since I can't stand bell peppers of any kind! Select eggplant, zucchini, squash and tomatoes that are about the same size in diameter.
- 1⁄2 onion, finely diced
- 2 garlic cloves, very thinly sliced
- 1 cup tomato puree
- 2 tablespoons olive oil, divided
- 1 small eggplant (Chinese eggplant)
- 1 small zucchini
- 1 small yellow squash
- 2 roma tomatoes
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- Preheat oven to 375 degrees F.
- Cut a piece of parchment to fit about half way down an oval baking dish, about 10" in the longest direction.
- Pour tomato puree into bottom of baking dish.
- Drop the sliced garlic cloves and diced onion into the sauce.
- Stir in 1 tablespoon of the olive oil and season with half the salt and pepper, stirring to mix evenly.
- Trim the ends off the eggplant, zucchini, yellow squash, and tomatoes. Using a mandoline slicer, slice each vegetable very thin, about 1/8" thick.
- Arrange slices on top of the tomato sauce in a large spiral, overlapping each vegetable slightly, and keeping the order the same (All the vegetables may not fit, as this is more about presentation).
- Drizzle the remaining olive oil on top and season with remaining salt and pepper.
- Remove thyme leaves from stems and sprinkle on top.
- Cover with parchment paper.
- Bake for 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left.
- Serve by scooping up layers with some sauce below, trying not to disturb the overlapping slices.
We love this! I did not have yellow squash on hand so just used the zucchini and eggplant. This is wonderful over pasta or rice and the kids like it too.