• 2 tbsp olive oil, divided
  • 1 cup crushed tomatoes, unsalted
  • 1 garlic clove, minced
  • ¼ tsp fennel seeds
  • ¼ tsp red pepper flakes
  • ½ tsp black pepper
  • ½ tsp onion powder
  • 1 tbsp herbs de Provence
  • 2 small zucchini, sliced into thin rounds
  • 2 small eggplant, sliced into thin rounds
  • 2 small red onions, sliced into thin rounds
  • 4 Roma tomatoes, sliced into thin rounds
  • 2 tbsp fresh basil, chopped
  1. Preheat the oven to 350°F and grease an 8x8 inch (or similar size) baking dish with 1 tablespoon of olive oil.
  2. In a bowl, mix the crushed tomatoes with the garlic and herb. Pour the sauce evenly into the baking dish.
  3. Layer the veggies upright, in an alternating pattern, over the sauce: onion, zucchini, eggplant, and tomatoes. Start stacking them on the side of the baking dish so they can lean against the pan, then start the next row. Repeat until it fills the baking dish.
  4. Brush the veggies with the remaining olive oil and bake for 50 mins to 1 hour, or until the veggies are soft and tender. Garnish with basil and serve warm.