For the puree

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon garlic, minced
  • 1 red bell pepper
  • 1 poblano pepper and 2 chili peppers
  • 1 can (28 oz) of crushed tomatoes
  • handful basil leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon herb de Provance

For the sliced vegetables

  • 2 Japanese eggplants, sliced thinly
  • 6 Roma tomatoes, sliced thinly
  • 2 yellow squash, sliced thinly
  • 2 green zucchini, sliced thinly

For the topping

  • 2 tablespoons olive oil
  • 1 to 2 cloves garlic, minced
  • 1 teaspoon thyme leaves, chopped (I used dried but fresh would be better)
  • salt and pepper


For the puree
  • Add oil to a large saute pan and then add and cook the onion, celery, carrots and garlic over medium heat until softened (until a fork can be easily inserted into the carrots)
  • In the meantime, char the peppers under the broiler or on an outdoor grill until charred on all sides (rotate to blacken all sides) (see this post)
  • Place the charred peppers in a bowl covered tightly with plastic wrap or in a ziploc bag until cooled, then peel off skins
  • Add softened vegetables (carrot, celery, onion, garlic), canned tomatoes, peppers, basil, herbs and salt/pepper to blender and puree the mixture
To prepare the dish for baking
  • Preheat oven to 280 degrees
  • Spread the puree on the bottom of an oven safe skillet or tart pan and then arrange the sliced eggplant, tomatoes and zucchini in a swirl fashion on top
  • Sprinkle with salt and pepper
  • Combine the olive oil, garlic and thyme and then drizzle on top of vegetables
  • Cover with aluminum foil and bake for 3 hours
  • At this point, it is recommended to refrigerate overnight to allow flavors to marry and mingle
  • To serve, heat oven to 350 degrees and bake uncovered for 45 minutes (if cold) or 20 minutes or warm/hot
Recipe Courtesy of – Feeling Foodish



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