• 4 Tbsp. extra virgin olive oil, divided
• 4 medium cloves garlic, minced
• 2 cups onion, diced
• 2 cups ripe farmers market tomatoes, diced
• 1 tsp. fine sea salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. fresh basil, minced
• 1 Tbsp. fresh rosemary, stripped from stalk and minced
• 1 Tbsp. fresh oregano, minced
• 1 Tbsp. fresh thyme, stripped from stalk and minced
• 1 medium eggplant, thinly sliced
• 2 medium zucchini (or other summer squash), thinly sliced
• 1-2 bell peppers, cored and thinly sliced
• Optional: parmesan cheese, French bread, batch of polenta

1. Preheat oven to 375 F.
2. Heat 2 Tbsp. olive oil in a sauce pan over medium heat. Add garlic and onion. Sauté over medium heat until onion is soft.
3. Add tomatoes, herbs, and seasonings. Cook until all breaks down into a sauce, about 15 minutes.
4. Spread sauce in a thick layer across bottom of a 2-quart casserole dish.
5. Stack slices of eggplant, zucchini, and pepper in spiral pattern atop sauce in baking dish. Spread last 2 Tbsp. oil on top. Cover with foil or parchment paper.
6. Bake for 45-55 minutes, until all veggies are tender.
7. Serve hot, topped with a sprinkling of parmesan cheese and with slices of French bread or atop dollops of polenta.

This recipe and photo appeared in Edible Blue Ridge's Summer 2023 issue. Thanks to EBR and photographer Sara Schober for permission to share.