INGREDIANTS
VEGGIES
2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
SAUCE
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes(795 g)
2 tablespoons chopped fresh basil, from 8-10 leaves
HERB SEASONING
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil
Preheat the oven to 200˚C.
Slice the eggplant, tomatoes, squash, and courgette into little slices and cover in salt and set aside (Salt helps bring out the moisture and make it super tasty).
Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula. (If you're into fitness you can add red lentils & chickpeas into this part to increase protein and reduce carbs needed as a side)
Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Don't worry if you can't be bothered for this bit, whacking all the veg on top is equally as good!
Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. (If you have any nutritional yeast sprinkle it on with 10 minutes to go for a cheesy taste - not a necessity!)
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