- 1 TB olive oil
- 1/2 small onion, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 5 cloves garlic, sliced
- 2 TB flat-leaf parsley, chopped
- 2 TB fresh basil, chopped
- 1/2 cup crushed roma tomatoes (I used a prepared version)
- 1/2 small onion, sliced
- 1 small zucchini, sliced on a mandoline slicer
- 1 small squash, sliced on a mandoline slicer
- 1 small eggplant, sliced on a mandoline slicer
- 1 tomato, chopped
- extra parsley, chopped (for serving)
- handful of oil-cured olives, chopped (for serving)
- Place the olive oil and chopped onion in a small cast-iron pan over low heat. After about 5 minutes, sprinkle it with the thyme, oregano, salt and pepper flakes. Let it simmer for about 15 minutes without stirring. Add in the garlic and stir everything around. Let simmer for about 10 minutes more. Add in the fresh parsley, basil and roma tomato sauce. Stir to combine and allow to simmer for about 5 minutes more.
- Preheat your oven to 250 degrees.
- Remove the pan from the heat and place onto a potholder on your countertop. Distribute the sliced onion onto the bottom.
- Place a zucchini slice in the middle, then cover it with a squash slice so only the rind part is showing. Place an eggplant slice on top of that and repeat the process until you’ve created a spiral design in one long strand around your entire pan. It took me about 20 minutes to get all of the slices placed as evenly as possible. Sprinkle the chopped tomatoes over the top. Place a piece of circular parchment paper on top of the pan, then place a piece of foil over the entire pan. Place into the oven to bake for 2 hours.
- After 2 hours, remove the parchment paper and foil. Increase the oven heat to 400 degrees, then bake for an additional 20-30 minutes, or until the top is slightly brown.
- Sprinkle with the chopped parsley and olives.