This is one of the easiest dishes you can make, full of flavour and nutrition! I make a big batch and eat the leftovers for days with pasta or rice or just as is. Drizzle a bit of pesto on top for some extra deliciousness!
Check the video for instructions!
Time: 60 minutes
2 tbsp refined coconut oil
1 large onion, chopped
2 garlic cloves, minced
3 cups (750 ml) diced (canned) tomatoes
2 tsp dried oregano
1 tsp dried thyme
Sea salt, to taste
Black pepper, to taste
Large handful of fresh basil, roughly chopped
2 medium-sized eggplants, thinly sliced
2 zucchinis, thinly sliced
2 yellow squashes, thinly sliced
2-3 red bell peppers, thinly sliced
Heat oil in a large skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook for a further 2-3 minutes.
Add the tomatoes, oregano and thyme. Lower the heat and cook for 10-15 minutes, until thickened.
Add the sea salt, black pepper and basil. Remove from heat and ladle into a round baking dish.
Arrange the vegetable slices on top in any pattern you wish. Sprinkle with herbs, salt and pepper.
Cover with foil and bake for 50-60 minutes, until the vegetables are tender.
Let cool a bit and serve.