by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
This classic French dish adds colorful flavor to any meal, and its summer-inspired, veggie-forward ingredients keep things healthy and light.
- 4 tablespoons extra virgin olive oil, divided
- 1 onion, diced
- 5 garlic cloves, minced
- 1 tablespoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili flakes
- 1 (29-ounce) can petite tomatoes
- 5 large basil leaves, sliced
- 2 tablespoons tomato paste
- 2 small eggplants, thinly sliced into rounds
- 2 zucchinis, thinly sliced into rounds
- 2 yellow squash, thinly sliced into rounds
- 4 ripe tomatoes, thinly sliced
To a medium sauce pot over medium heat, add half of the olive oil, onions, garlic, salt, pepper, and chili flakes. Sweat until soft and translucent. Add the petite tomatoes, basil, and tomato paste and cook until the mixture thickens, about 20 minutes. Grease a 9x13 casserole dish and cover the bottom with a 1-inch layer of the tomato mixture. Transfer the vegetables to the casserole dish, alternating the eggplant, zucchini, squash, and sliced tomatoes, until the dish is filled. Drizzle the vegetables with the other half of the olive oil and sprinkle with salt and pepper, to taste. Cover with parchment paper and bake in a 350°F oven for 30 to 45 minutes, until vegetables soften.