Servings: 4 - 6
Prep Time: 20 minutes
Cook Time: 1 hour +
- 1 large eggplant
- 4 tablespoons olive oil, plus more for drizzling
- 4 cloves garlic
- 1 tablespoon tomato paste
- 1 - 28 ounce can whole peeled tomatoes
- ¼ cup red wine
- 2 tablespoons balsamic vinegar
- 1 bay leaf
- 2 sprigs fresh marjoram, plus more for garnish
- 2 sprigs fresh thyme, plus more for garnish
- 2 yellow summer squash
- 2 zucchini
- 1 red onion
- 1 yellow onion
- 2 red bell peppers
- freshly ground black pepper
- Using a vegetable peeler, remove about half of the eggplant skin, peeling away long strips in an alternating pattern of peeled and unpeeled. Slice rounds about ¼ of an inch thick, season liberally with salt and lay out on a towel lined baking sheet. Pat dry after about 15 minutes.
- To a large heavy bottomed oven safe skillet, warm 4 tablespoons of olive oil then roughly crushed garlic and briefly saute until just browned and fragrant. Stir in tomato paste followed by tomatoes and their juices and crush with the back of a wooden spoon. Add the red wine, balsamic vinegar, bay leaf and fresh herbs. Season with a few pinches of salt and freshly ground black pepper. Gently simmer while chopping the rest of the ingredients.
- Slice the yellow squash, zucchini and onions into ¼ inch rounds. Lop off the top and bottom of the peppers, slice a slit top to bottom in each pepper allowing them to roll out flat while gently removing the seeded core with a knife. Slice like-sized panels of the peppers.
- Preheat the oven to 375F. Turn off the heat beneath the skillet and carefully alternate vegetables into concentric rings around the pan until the pan is tightly packed and snug.
- Generously drizzle olive oil over the top and sprinkle with salt. Bake for an hour, or more, until very caramelized. Let cool for 10 minutes before serving. Top with fresh marjoram and thyme.