Prep Time: 30
Total Time: 90
Serves: 3
From: A Clean Bake
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Conversion Guide: 0.125 = ⅛, 0.25 = ¼, 0.33 = ⅓, 0.5 = ½, 0.75 = ¾
1.00 cup Crushed Tomatoes
1.00 tbs Olive Oil
0.25 tsp Apple Cider Vinegar
1.00 tsp Minced Garlic
1.00 tbs Fresh Basil
0.25 tsp Salt
0.25 tsp Pepper
0.25 tsp Chili Powder
1.00 Sweet Onion
1.00 Large Zucchini
1.00 Large Japanese Eggplant
3.00 Large Roma Tomatoes
1. Preheat the oven to 350F. Lightly grease a baking dish and set aside.
2. In a mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
4. Slice the onion, zucchini, eggplant, and tomatoes
5. Stack the veggie slices in an alternating pattern (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
6. Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.
7. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
8. Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.