Ingredients:

  • 2 large Chinese eggplants
  • 2 medium zucchini
  • 2 medium yellow squash
  • 7 Roma tomatoes
  • 2 red bell peppers, roasted and peeled
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 clove garlic, grated
  • 28 oz crushed San Marzano tomatoes
  • 4 tbsp extra virgin olive oil, divided
  • 1 tsp Herbes de Provence
  • 1 tbsp fresh thyme leaves
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Roast the peppers. Char the bell peppers over a gas flame or under the broiler until blackened, then steam in a bowl for 10 minutes to peel easily.
  2. Sauté the aromatics. Heat 1 tbsp olive oil in a pan and cook the onion and minced garlic until translucent and fragrant (about 5 minutes).
  3. Build the sauce. Stir in the crushed San Marzano tomatoes, the chopped roasted peppers, and the Herbes de Provence. Simmer for 15 minutes until thickened enough to coat a spoon.
  4. Prep the vegetables. Slice the eggplant, zucchini, squash, and Roma tomatoes into 1/8 inch thick rounds. Aim for uniform thickness for even cooking.
  5. Create the herb oil. Whisk the remaining 3 tbsp olive oil with the grated garlic, fresh thyme, salt, and pepper in a small bowl.
  6. Layer the base. Spread the tomato sauce evenly across the bottom of your baking dish.
  7. Assemble the spiral. Arrange the vegetable slices in a tight, alternating pattern (eggplant, squash, zucchini, tomato) starting from the outer edge and working inward.
  8. Season the top. Brush the vegetable tops generously with the garlic herb oil.
  9. Cover and bake. Top with a piece of parchment paper cut to fit inside the rim. Bake at 375°F (190°C) for 40 minutes until the vegetables are tender but not mushy.
  10. Final roast. Remove the parchment and bake for another 20-30 minutes until the edges are slightly charred and the sauce is bubbling.