3 T Olive Oil
2 Cans Fire Roasted Diced Tomatoes
1 Sweet Yellow Onion, sliced thin
3 Garlic cloves, minced
1 T. Balsamic Glaze (see note)
1 t. Herbs de Provence
2 Zucchini
2 Yellow Squash
2 Baby Aubergine (Eggplant)
1. Preheat oven to 350*F. Use 1 T of the olive oil to coat a large casserole dish.
2. In a large sauté pan over med-high heat, sauté onion in remaining olive oil for 5-7 minutes until starting to caramelize. Add in minced garlic and sauté one minute more. Add fire roasted tomatoes and balsamic glaze to the pan and stir the bottom well. Bring to a low simmer and cover. Let simmer for 15 minutes.
3. Wash vegetables and slice them all thin on a mandolin (or cut them by hand if your knife skills are up to par). Try to keep them 1/4” thick and uniform. Layer vegetables in the oiled casserole dish.
4. Toss herbs de provence into tomato sauce, stir, season with salt and pepper and pour evenly over the top of the sliced vegetables.
5. Bake for 45 minutes. Top with shredded Parmesan if you like.
*Note: You can make your own balsamic glaze by reducing at least 1 cup of balsamic vinegar (or more) by half in a saucepan over medium heat. Simmering is the key here. This reduction can then be stored in an airtight container in your fridge for at least 2 weeks.
