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Recipe by Ashney Fernandes@ashneys_kitchen_stories



2 eggplants

6 Roma tomatoes

2 yellow squashes

2 zucchinis

For the Sauce :

2 tablespoons olive oil

1 onion, diced

4 cloves garlic minced

1 red bell pepper diced

1 yellow bell pepper diced

salt as per taste

pepper as per taste

can of crushed tomatoes

chopped fresh basil (8-10 leaves)

Herb Seasoning:

chopped fresh basil, from 8-10 leaves

1 teaspoon garlic minced

chopped fresh parsley

2 teaspoons fresh thyme

salt to taste

pepper as per taste

4 tablespoons olive oil


Preheat the oven for 375˚F (190˚C).

Slice the eggplant, tomatoes, squash, and zucchini into equal rounds, then set aside.

Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.

Arrange the sliced veggies in alternating patterns, (eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.

Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Cover the pan with foil and bake for 40 minutes.

Uncover, then bake for another 25 minutes, until the vegetables are softened.

Serve while hot as a main dish or side.



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