Ingredients:
½ finely chopped onion
1 cup tomato sauce
1 tbs garlic
2 tablespoons olive oil
1 eggplant
1 zucchini
1 yellow squash
½ red bell pepper
½ green bell pepper
Basil
Italian spice
1 tsp lemon juice
1 tsp white wine
1-2 tbsp red wine (Shiraz is best)
Parchment paper (trace the bottom of the casserole dish you want to use and cut out)
Directions
Preheat oven to 375 degrees.
Pour tomato sauce into bottom of an oval baking dish (if using Ragu or something of that nature mix in Italian spice and red wine first to give it more flavor). Sprinkle the garlic, chopped onion into and one tablespoon of the olive oil into the sauce and mix slightly.
Cut the eggplant, zucchini, squash and peppers into very thin slices (less than ½ inch thick).
Arrange the slices of prepared vegetables atop the tomato sauce accordion style alternating vegetables. (There are usually leftover vegetables which are great for busy days if you repeat the above steps in a small casserole dish and freeze before cooking)
Drizzle the remaining olive oil over the vegetables and season them generously with salt, pepper and basil. Sprinkle with lemon juice and white wine if desired. Cover the dish with a piece of parchment paper cut to fit inside.
