Ingredients
1 lb eggplant, sliced
1 lb zucchini, sliced
2 red pepper, sliced
1 onion, chopped
1 head of garlic, chopped
2 pints grape tomatoes
1 c tomato sauce
1/4 c olive oil, divided
2 tsp Herbes de Provence
1 tsp basil
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
Preparation
Slice eggplant, sprinkle with 1/4 tsp salt and let sit in a bowl for 20 minutes. Place tomatoes in baking drizzle with 2 tbs olive oil and bake at 425 degrees for 25-30 minutes. Place eggplant, zucchini and red pepper on baking sheets; drizzle with 2 tbs olive oil and season with all herbs. Bake 10 minutes. Saute onion and garlic over medium-high heat for 3 minutes. Mash tomatoes with sauce, adding onion and garlic. Season with basil and oregano. In a large baking dish layer tomato mixture then vegetables, then tomato and vegetables again. Place in oven and cook 10 minutes. Eat hot or serve over pasta.
