Ingredients

• 4 tablespoons olive oil (60 mL), halved
• 4 garlic cloves, minced
• ½ small onion, chopped
• ⅓ cup carrot, shredded (40 g)
• 14 oz (400 g) crushed tomatoes
• 2 teaspoons dried basil (2 g)
• ½ teaspoon dried parsley (0.5 g)
• 1 small eggplant, sliced into 5mm (1/8 inch) thick circles
• 2 small zucchini, sliced into 5mm (1/8 inch) thick circles
• 3 Roma tomatoes, sliced into 5mm (1/8 inch) thick circles

The Sauce

Preheat oven to 190°C (375°F).
Heat 2 tablespoons olive oil in a nonstick pan over medium-high.
Add onion, garlic, and carrot; cook until tender (5 minutes).
Add crushed tomatoes, basil, and parsley; simmer for 15 minutes.
Adjust seasoning with salt and pepper.

Assemble and bake

Pour sauce into a circular baking dish
Arrange eggplant, zucchini, and Roma tomatoes in a circular pattern, standing upright.
Brush vegetables with remaining olive oil.
Cover and bake for 30 minutes. Uncover and bake until vegetables are tender.