Description

Classic French vegetable stew from Provence

Ingredients

• 1.00 whole Eggplant (sliced)
• 2.00 whole Zucchini (sliced)
• 3.00 whole Tomato (sliced)
• 1.00 whole Bell Pepper (sliced)
• 1.00 whole Onion (diced)
• 4.00 liters Garlic (minced)
• 1.00 cups Tomato Sauce
• 0.25 cups Olive Oil
• 1.00 teaspoons Thyme
• 1.00 teaspoons Dried Basil

Instructions

1. Slice eggplant, zucchini, tomatoes, and bell peppers into rounds
2. Sauté onions and garlic in olive oil until softened
3. Spread tomato sauce in bottom of baking dish
4. Arrange vegetable slices in alternating pattern
5. Drizzle with olive oil and season with herbs, salt, and pepper
6. Cover with parchment and bake at 375°F for 40 minutes
7. Uncover and bake 10 more minutes