3 tbsp olive oil
1 medium red onion, sliced
1-2 fresh garlic cloves, finely minced
1 stalk celery, chopped
2 tbsp tomato paste
1 cup vegetable stock or broth
1 medium zucchini, sliced
1 yellow squash, sliced
1 medium eggplant, sliced
4-5 Roma tomatoes, sliced
Salt to taste
3 tbsp balsamic vinegar
1 tsp fresh tarragon
1 tsp fresh thyme
1 tsp fresh basil
Preheat oven to 375 degrees.
Heat oil in a large sauté pan over medium heat.
Add onion, garlic and celery and cook for 3-5 minutes until golden but not brown. Stir in tomato paste, remove from heat and set aside.
In a large round or oval casserole dish layer in order: squash, zucchini, eggplant, tomato slices and repeat until all vegetable pieces have been used.
Drizzle with balsamic vinegar and pour vegetable stock and onion mixture over the top.
Bake covered for 10-15 minutes.
Remove cover and bake an additional 10 minutes, until liquid is reduced by about half.
Remove form oven and sprinkle with fresh herbs.
This dish eats well alone, over pasta or as an accompaniment to meat or seafood.
Forest Hills Foods