🥄Ingredients:
🔸 1 cup of crushed tomatoes
🔸 1 tablespoon of extra virgin olive oil
🔸 1/4 teaspoon of apple cider vinegar
🔸 1 teaspoon of minced garlic
🔸 1 tablespoon of sliced fresh basil (equivalent to about 3-4 large leaves) plus additional for garnish
🔸 1/4 teaspoon of salt
🔸 1/4 teaspoon of black pepper
🔸 1 medium sweet or red onion, sliced
🔸 1 large zucchini, sliced (approximately 1 1/2 cups)
🔸 1 large Japanese eggplant, sliced (approximately 3 cups)
🔸 3 large fresh tomatoes, preferably roma, sliced (approximately 3 cups)
🥄Instructions:
Preheat your oven to 350F (190°C) and prepare a baking dish by lightly greasing it. In a medium mixing bowl, combine crushed tomatoes, oil, and vinegar.
Add garlic, basil, salt, pepper, and stir well. Pour the tomato mixture into the prepared baking dish.
Stack the vegetable slices in alternating patterns (e.g. onion, zucchini, eggplant, tomato, and repeat) and lean them against the edge of the dish, on their side.
Continue to do so until you have formed a couple of rows of vegetables, filled the dish, and used all of the vegetable slices.
If you prefer, you can brush or spray the exposed tops of the vegetables with oil to promote browning in the oven.
Bake for about 60 minutes, until the vegetables are tender.
Optionally, garnish with chopped fresh basil before serving.