1 small onion, finely chopped
2 garlic cloves, minced
1 cup tomato puree
2 tablespoons olive oil
1 small eggplant
1 yellow squash
Salt and pepper
SASS Balsamic Vinaigrette
Preheat oven to 375 degrees F.
Trim the ends off the eggplant, zucchini, and yellow squash.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, and yellow squash into very thin slices, approximately 1/16-inch thick.
Pour tomato puree into bottom of a large baking dish, an oval works best, but all we had was a 9 x 13. We made it work. Drop the minced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. Spread the sauce evenly over the bottom of the pan.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish. Alternate vegetables and overlap them just enough so that just a portion of the flat surface of each slice is visible. You can fill in any gaps with extra veggies, though you will likely have some left over.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper.
Cover dish with a piece of tin foil and place in preheated oven.
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked and tomato sauce has bubbled up a bit between the veggies.
Drizzle with SASS Balsamic Vinaigrette and enjoy!