Ingredients
– 1 green bell pepper
– 1 red bell pepper
– 1 onion
– 2 cloves garlic
– 1 zucchini
– 1 eggplant
– 2 vine-ripened tomatoes
– 1½ cups crushed tomatoes
– 5 tbsp Carapelli Organic EVOO
– Salt, thyme, rosemary
Directions
1 Chop garlic, onion, and peppers. Sauté garlic in 5 tbsp olive oil until golden.
2 Add onion, then peppers. Cook 4 minutes.
3 Add crushed tomatoes, salt, and herbs. Simmer until thick.
4 Slice zucchini, eggplant, and tomatoes into ¼-inch slices.
5 Spread sauce in a 12-inch quiche dish. Arrange sliced vegetables on top.
6 Drizzle with 2 tbsp olive oil, cover with foil, and bake at 320°F (160°C) for 1½ hours.
7 Remove foil, increase heat to 350°F (180°C), and bake for 25 more minutes.
2 Add onion, then peppers. Cook 4 minutes.
3 Add crushed tomatoes, salt, and herbs. Simmer until thick.
4 Slice zucchini, eggplant, and tomatoes into ¼-inch slices.
5 Spread sauce in a 12-inch quiche dish. Arrange sliced vegetables on top.
6 Drizzle with 2 tbsp olive oil, cover with foil, and bake at 320°F (160°C) for 1½ hours.
7 Remove foil, increase heat to 350°F (180°C), and bake for 25 more minutes.
