This is from the delightful Smitten Kitchen.  For FCA, we wanted a slightly more substantial amount, so we increased vegetables by a smidge  and used a full 12 oz. can of tomato sauce, and used an 8 x 12 inch baking dish.  It was fabulous – even for the non eggplant fans!  The trick to the presentation is finding vegetables that are all about the same diameter, and then having a detail oriented person on hand to do the arranging.

1 onion, chopped fine

4 garlic cloves, sliced very thin

1 12 oz. can tomato sauce

olive oil

2 Japanese eggplant, about 1 inch in diameter

2 zucchini, same

2 yellow squash, same

2 red bell pepper, same

few sprigs fresh thyme

salt & pepper

4 – 6 oz. soft goat cheese, for serving

Preheat oven to 375.  Cut a piece of parchment paper to fit the top opening of an 8” x 12” glass baking dish.  Pour tomato sauce into the bottom of the baking dish.  Drop garlic and onion into the sauce, stir in 1 tablespoon olive oil and season with S & P.

Trim ends off of eggplant, zucchini and squash.  Carefully trim ends off of and core bell pepper, to make a tube.  Slice all very thin, 1/8” thick, using a mandoline if you have one.  Arrange vegetables atop the sauce, alternating between them in concentric circles, from the outer edge in, overlapping each just a bit.  You may have a few left over that don’t fit the pattern.

Drizzle another tablespoon of olive oil over the vegetables and season with S & P.  Cover with prepared parchment.  Bake 45 – 55 minutes, until vegetables are clearly cooked, but not totally limp.  Sauce should be bubbly; vegetables should not be browned.  We cooked another 5 minutes without the cover to crisp up the top a bit.

Serve with a dab of soft goat cheese on top.



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