Directions

• Preheat oven to 375.
• Slice the eggplant, tomatoes, squash, and zucchini into approximately 1/16-inch rounds, then set aside.
• Heat the olive oil in a medium pan over medium-high heat.
• Saute the onion, garlic, and bell peppers until soft, about 10 minutes.
• Season with salt and add crushed tomatoes.
• Pour the sauce into an oven safe pan, and arrange the veggies in alternating slices on top of the sauce. Season with salt and pepper.
• In a small bowl, mix basicl, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the seasoning over the veggies.
• Cover the pan with foil and bake for 40 minutes.
• Uncover then bake for another 20 minutes, until vegetables are softened.