• 3 medium zucchini
  • 3 medium eggplant
  • 10 medium tomatoes, sliced
  • 10 cloves of garlic, minced
  • 2 cups pre-made tomato sauce
  • extra virgin olive oil, as needed
  • 1/2 bunch basil
  • red crushed pepper, thyme, oregano, salt and pepper to taste


Preheat oven to 400.

Slice zucchini and eggplant

Lay out on large tray covered with foil or parchment paper.

Drizzle olive oil over vegetables.

Sprinkle all spices and some of the minced garlic on top.

Bake 10 minutes on each side, drizzle olive oil again after the turning. Cook until brown on each side.

On another sheet pan, put sliced tomatoes, drizzle with olive oil, sprinkle spices, some basil, and garlic. 

Broil tomatoes until soft. 

Turn the oven back down to 400.

Coat bottom of a large Pyrex with olive oil. Place eggplant and zucchini on the bottom in a single layer.

Add layer of roasted tomatoes on top, sprinkle basil, add layer of sauce. Continue layering process until you reach the top of the pan. Sauce will be the last layer. 

Reserve a few baked zucchini on top for decoration. Add remaining basil, garlic and spices. 

Bake for 30 minutes.