Description
A classic French Provencal stewed vegetable dish, baked until tender and flavorful. Layers of eggplant, zucchini, tomatoes, and bell peppers create a beautiful and hearty main or side dish.
Ingredients
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 4 Roma tomatoes, sliced into 1/4-inch rounds
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1/4 cup olive oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine sliced eggplant, zucchini, tomatoes, bell pepper, and onion. Drizzle with olive oil, add minced garlic, salt, pepper, basil, and thyme. Toss gently to coat.
- Spread the crushed tomatoes evenly over the bottom of a 9×13-inch baking dish.
- Arrange the vegetable slices in an overlapping pattern over the crushed tomatoes, alternating eggplant, zucchini, and tomato slices.
- Sprinkle with Parmesan cheese if desired.
- Bake uncovered for 45-50 minutes, until vegetables are tender and edges are slightly caramelized.
- Let rest for 5 minutes before serving. Garnish with fresh basil leaves.
Notes
You can customize the seasonings to taste. Add other herbs like oregano or rosemary. For a vegan version, omit the Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: French