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  • Writer's picturePeggy with Purpose



  • 2 skinny eggplants*

  • 2 small yellow squash

  • 2 small zucchini

  • 6 roma tomatoes

  • 2 tablespoons olive oil

  • 1 yellow onion, diced

  • 4 cloves garlic, minced

  • 1 red pepper, diced

  • 28 ounces crushed tomatoes

  • 2 tablespoons fresh basil, minced

  • 1/2 teaspoon salt

Ingredients for Topping

  • 4 Tbl olive oil

  • 2 tablespoons fresh basil, minced

  • 2 tablespoons fresh parsley, minced

  • 2 teaspoons fresh thyme, minced

  • 1 clove garlic, minced


Preheat oven to 375 F.

Slice eggplants, zucchini, squash, and roma tomatoes very thin: approximately 1/16″. Set aside.

Heat olive oil in an oven safe pan and saute red pepper, onion, and garlic for 2 minutes. The onion should be translucent but not browned. Add salt, crushed tomatoes, and basil. Bring to a simmer and cook uncovered for 5-10 minutes. Remove pan from heat.

This is where you can get creative!

You don’t have to layer the sliced vegetables in any particular pattern. You can toss them all in the pan and bake it that way, but it’s more fun to make that pretty layer.

Mix together the topping ingredients and spoon over your vegetables. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake an additional 20 minutes.

Top with parmesan cheese. Serve and enjoy!

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