Egg free, Gluten free, Lactose free, Nut free
- olive oil spray
- 2 eggplants, sliced (preferably Japanese or any long/thin variety)
- 2 small zucchini, sliced
- 3 roma (plum) tomatoes, sliced
- 1 garlic clove, finely sliced
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1/2 red pepper, finely diced
- 1 cup tomato puree
- salt and freshly ground black pepper
- freshly chopped basil leaves, to serve
Preheat oven to 350°F.
Slice eggplants, zucchini and tomatoes into rounds about 1/8 ” thick.
Spray the base on an ovenproof dish with olive oil.
At one end of the dish start 4-5 lines with pieces of eggplant, then layer a slice of zucchini over each piece of eggplant, and then layer a slice of tomato over the zucchini. The quickest way to do the layering is to grab 4-5 pieces of each vegetable at a time and work on each line.
When you have finished your masterpiece, spray with olive oil and then bake for 30 minutes until soft.
Meanwhile, saut’ the onion in 1 tablespoon olive oil over medium heat until it starts to color, add red pepper and cook for about 5 minutes until soft. Add tomato puree and simmer for about 20 minutes.
To serve, use a 1″ wide spatula or a knife, to lift up a ‘layer’ of roasted vegetables and arrange in a circle, ala Remy. It’s a bit hot, be careful.
Then drizzle with tomato and red pepper sauce and the basil leaves.
If you cannot possibly bear the thought of arranging all the vegetables, just chop them up into 1″ chunks, saut’ the onion first, add the rest of the ingredients and bake for about 1 hour.