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
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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