This easy recipe can be served simply with a crusty baguette. It can also be enjoyed by vegetarians and vegans!
You will need 1/2 cup plus 3 tablespoons of olive oil, 2 large onions sliced thinly, 3 red bell peppers seeded and thinly sliced, 2 medium eggplants peeled and diagonally sliced, 3 medium zucchinis peeled and thinly sliced diagonally, 3 thinly sliced medium tomatoes, 6 minced garlic cloves, 2 tablespoons chopped basil and 1/2 teaspoon sea salt and freshly ground pepper.
Heat 3 tablespoons of olive oil in a large skillet on moderate heat and cook onions until soft. Add the peppers, and reduce the heat to low, cooking until vegetables are soft ~ about 20 minutes. Meanwhile, preheat your oven to 400°F.
Layer a 9×13-inch ovenproof baking dish with 3/4 of the onion mixture. Follow with a layer of the eggplant slices, then layer on half the zucchini and the remaining onion mixture. The next layer is the remaining eggplant, then the remaining zucchini and finally the tomato slices. In a small bowl, mix together the rest of the olive oil, garlic, basil, salt and pepper and sprinkle over the top.
Bake for an hour and let it rest for 5 minutes. Pour off any excess olive oil. Cut into serving pieces and serve hot. Serves six.
[Photo credit: http://www.vegan-magazine.com]
SOURCE: Au Chateau News