1tspdried parsley, thyme, basil or your favorite herb
salt and pepper to taste
Instructions
Gather all the ingredients. Preheat the oven to 375°F. Lightly grease casserole dish with olive oil. Heat the small sauce pan on low
Start by preparing the onions and garlic. Heat the pan to medium then drizzle with about 1 Tablespoon olive oil. Sauté the onions till translucent, 1-2 minutes. Add in the chopped garlic, and stir for another minute. When fragrant, remove pan from heat and set aside.
Add tomato paste, water, and 1 Tablespoon of olive oil to the sautéed onion and garlic in the pan. Stir to combine until you have a nice thick sauce. Add salt and ground pepper to taste. When ready, pour this sauce even across the bottom of the prepared casserole dish. Set aside.
Wash and pat dry the vegetables. Thinly slice the vegetable with the kitchen mandoline or a very sharp kitchen knife, about ¼" thick. Lightly salt the eggplants to draw out moisture. Drizzle all veggies lightly with olive oil. Start arranging the sliced vegetables from the farthest edge of the casserole dish, working inwards in a spiral manner. Alternating the veggies will give them a beautiful pattern and color. When done, drizzle with remaining olive oil. Season with salt, pepper and sprinkle on the dried herbs.
Pop into the preheated oven and bake for 40 - 45 minutes, or until the veggies are soft and roasted. Remove from heat and enjoy. Bon Appetit!