Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 4 Servings
I will always brag about this recipe because it is simply the best! I got this recipe a couple of years ago, and I am still in love with it to this day! Try it now and prepare to fall in love with every bite! Have the most wonderful day, friends! Don’t forget to share this recipe with your peers as well. I am sure that they are going to love it as much as we do. Enjoy!
Ingredients:
1 tsp minced garlic
1 c crushed tomatoes
1 large Japanese eggplant, (about 3 c sliced, sliced)
1 tsp herbs de Provence spice mix
1 medium sweet or red onion, sliced
1 tbsp fresh basil, about 3-4 large leaves, sliced, plus more for garnish
3 large fresh tomatoes, (Roma is best; about 3 c sliced, sliced)
1/4 tsp chilli powder
1 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper
1-2 large zucchini, (about 1 1/2 c sliced, sliced)
1/4 tsp apple cider vinegar
Directions:
1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
2. Apply cooking spray in a 6×9-inch baking dish. Set aside.
3. Add the vinegar, oil, and crushed tomatoes into a large mixing bowl. Stir until well mixed.
4. Add the basil, chilli powder, garlic, herbs de Provence, salt, and pepper. Stir until well blended.
5. Transfer the tomato mixture into the prepared baking dish and spread it evenly.
6. Arrange the veggies alternately onto the baking dish and make several rows.
7. Apply a bit of cooking spray over the veggies just enough to coat.
8. Place the baking dish inside the preheated oven and bake everything for about an hour or until done.
9. Remove from the oven and sprinkle freshly chopped basil on top to garnish.
10. Serve hot and enjoy!
Note:
Feel free to use Italian eggplant for this recipe if you like.
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