Ingredients:
- 5 tablespoons olive oil
- 2 garlic cloves (smashed)
- 2 sprigs oregano
- 1 cup tomato puree or sauce
- 1 small eggplant (thickly sliced)
- 1 medium red onion (thickly sliced)
- 2 medium summer squash (thickly sliced)
- 2 medium zucchini (thickly sliced)
- 2 small red bell peppers (sides cut off and halved)
- 3 medium tomatoes (thickly sliced)
- 2 tablespoons thyme leaves
- Salt and freshly ground black pepper
Directions
Preheat the oven to 375° F. Place four individual baking dishes or one 9-inch square baking dish on a baking sheet.
In a small pot, heat the olive oil and garlic over medium-low heat. Cook until fragrant, about 1 minute. Remove the pot from the heat, add the oregano and let steep for 15 minutes. Remove and discard the garlic and oregano.
Drizzle 2 teaspoons of the olive oil into the base of each small baking dish (or 2 tablespoons into the base of the larger baking dish).
Spread 2 tablespoons tomato puree on the base of each baking dish (or ¼ cup on the base of the larger baking dish).
Layer the eggplant, onion, summer squash, zucchini, pepper and tomato in the prepared baking dishes. Stagger the slices slightly and don’t worry about being perfect or matching — just make sure they are packed in tightly.
Brush the remaining tomato puree on top, then drizzle evenly with the remaining oil. Sprinkle with thyme and season with salt and pepper.
Roast until tender and beginning to brown at the surface and edges, 25-30 minutes. Cool for 5-10 minutes before serving.