1tspHerbs de Provenceor ¼ tsp rosemary, ¼ tsp oregano, ½ tsp thyme
¼tspcrushed red pepper flakesuse less if you don't like spicy
Base: Preheat oven to 350°F (176°C). Heat 1 tablespoon of the oil in a large saute pan over medium heat, then add garlic and onion. Cook until onion softens, about 5 minutes, then add crushed tomatoes. Let gently simmer, uncovered, until tomatoes have the texture of a thick paste, about 10 minutes.
Veggies: While tomatoes simmer, thinly slice unpeeled zucchini, eggplant, and tomatoes into ⅛ inch thick slices (easiest with a mandolin slicer). If some slices are wider than others, you can cut them in half so they're roughly the same size
Seasonings: Remove tomato mixture from heat and stir in seasonings.
Assemble: Spread tomato mixture into the bottom of a large casserole dish or tart pan. Working from the outer edge, layer veggies on top of the sauce in an alternating pattern (ex: eggplant - tomato - zucchini - repeat). You may not use all the veggies, depending on the size of your pan.
Bake: Brush veggies with remaining olive oil and bake for 1 hour, or until veggies are tender. If top begins to brown too quickly, cover with aluminum foil.
Optionally garnish with fresh parsley and shredded parmesan.
Make it a main dish by adding some cooked button mushrooms or seasoned grated tempeh to the tomato sauce base.
Store in an airtight container in the fridge for 5 to 7 days.