Ingredients
1medium eggplant,sliced ⅛-inch thick
1tspkosher salt
1tbspolive oil
½small onion,diced
3clovesgarlic,crushed
⅛tspcracked black pepper
2cupscrushed tomatoes
⅛tspred pepper flakes,optional
1bay leaf
1tspfresh thyme
4fresh basil leaves,finely chopped
1small red bell pepper,diced
1small yellow bell pepper,diced
6ozzucchini,(1 small), sliced ⅛th inch thick
6ozyellow squash,(1 small), sliced ⅛th inch thick
3ozlight Havarti cheese,shredded
Preparation
Preheat oven to 375 degrees F.
In a large non-stick skillet, add olive oil and sauté onions and garlic for 2 to 3 minutes.
Add 1 teaspoon salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper. Sauté for another 5 to 8 minutes on medium-low heat.
In a large nonstick grill pan, grill the zucchini and eggplant for 2 to 3 minutes on each side.
Add 1 cup of the sauce to a casserole dish. Layer the eggplant, squash, and zucchini.
Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake for 40 minutes.
