1–2 tbsp olive oil (+ more for drizzling)
4 tbsp olive oil
1-2 garlic clove, minced
Fresh thyme, basil, parsley, chopped
1-2 onion, chopped
3 garlic cloves, minced
700 g strained tomatoes or passata
1-2 tbsp tomato paste
About 1 tbsp dried Italian herbs (basil, oregano, thyme)
1-2 zucchini
2 eggplants
5 tomatoes
Salt and pepper, to taste
1. Preheat oven to 200°C.
2. Sauté onion in olive oil for 2–3 min, add 3 gloves of garlic, cook 1 min.
3. Add tomato paste, strained tomatoes, herbs, salt & pepper; simmer 5 min.
4. Meanwhile start slicing the zucchini, eggplant, and tomatoes into thin rounds with a mandolin.
5. Spread sauce in a baking dish, layer veggies on top in a circle.
6. Mix herb drizzle (olive oil, garlic, herbs, salt & pepper) and pour over veggies.
7. Cover and bake 20-30 min, then uncover and bake 10-15 min more.
8. Garnish with basil