Ingredients:
1 small eggplant -- pared and cut into
-- 1/4" slices
4 teaspoons olive oil
1 large yellow squash (about 8 ounces) -- cut into 1/4"
-- diagonal slices
1 medium zucchini -- cut into 1/4"
-- diagonal slices
1 medium yellow onion -- very thinly sliced
1 medium red bell pepper -- julienned
3 cloves garlic -- very thinly sliced
1/4 cup tomato paste
2 tablespoons parsley -- fresh chopped
2 tablespoons basil -- fresh chopped
2 teaspoons thyme -- fresh chopped
1/4 teaspoon salt -- optional
1/4 teaspoon black pepper -- fresh gound
1 medium tomato -- thinly sliced
Directions:
Preheat oven to 400 Degrees F. Spray nonstick baking sheet and a 1
quart
casserole with nonstick cooking spray.
In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to
coat.
On prepared baking sheet, arrange eggplant slices in a single layer.
Repeat procedure with squash, then zucchini, tossing each with 1
teaspoon
of the oil and arrange each separately in a single layer on the baking
sheet. Bake 12 minutes; turn vegetables and bake 8 minutes longer.
Reduce oven temperature to 350 Deg. F.
In a large nonstick skillet, heat the remaining 1 teaspoon oil; add
onion,
red pepper and garlic. SautC) over medium heat, 5 minutes, until onion
is
soft. Cook covered, shaking pan occasionally, 5 minutes longer.
In small bowl, combine tomato paste and 1/2 cup of water; set aside. In
separate small bowl, combine parsley, basil, thyme, salt and pepper.
In prepared casserole, arrange half of the baked eggplant slices,
sprinkle
with 1 teaspoon of the herb mixture. Continue layering with half of
each
of the sliced tomato, baked squash, onion mixture and baked zucchini,
sprinkling 1 teaspoon of the herb mixture between each layer. Repeat
procedure, ending with zucchini.
Pour tomato paste mixture over layered vegetables. Bake covered with
foil, 50 minutes. Uncover; bake 15 minutes longer.
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