by Gianna Dinuzzo


·3-4 tomatoes, roughly chopped
·1/2 teaspoon dried parsley
·1/2 teaspoon dried oregano
·1 teaspoon sea salt
·1/2 teaspoon black pepper
·2 tablespoons olive oil
·1 shallot or ¼ onion, finely chopped
·3 teaspoons minced garlic
·2 japanese eggplants, very thinly sliced
·1-2 zucchinis, very thinly sliced
·1-2 yellow squash, very thinly sliced
·1/2 red onion, very thinly sliced
·1 heirloom tomato, very thinly sliced
·1 tablespoon finely chopped basil, plus more for garnish


Preheat oven to 350°. In a food processor, puree the tomatoes with the parsley, oregano, salt, and pepper. Pour most of the pureed tomato sauce into a round baking dish. Stir in the chopped onion and minced garlic, along with 1 tablespoon of olive oil. Arrange the thin slices of eggplant, zucchini, yellow squash, red onion and heirloom tomatoes in an alternating pattern around the rim of the dish. Continue layering around the dish until dish is completely filled and tightly arranged. Drizzle 1 tablespoon of olive oil and a sprinkle of basil on top of the veggies, along with the remaining tomato sauce. Cover with a sheet of parchment paper, then bake for about 45 minutes to 1 hour, or until veggies are tender and sauce is bubbly. Garnish with fresh basil, then enjoy!

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