INGREDIENTS:
Tomato sauce:
4 tablespoons of Soya Sunflower Oil
1 chopped onion
2 chopped garlic cloves
1 can of peeled tomatoes
3 sprigs of basil
3 sprigs of thyme
1 bay leaf
Salt and black pepper to taste
Assembly:
¼ cup of Soya Sunflower Oil
1 sprig of rosemary
1 sprig of thyme
1 sprig of basil
2 medium eggplants
2 medium zucchini
4 Italian tomatoes
Salt and black pepper to taste
PREPARATION
For the tomato sauce
In a medium saucepan, over medium heat, add the Soya Sunflower Oil and sauté the onion and garlic. Add the can of peeled tomatoes and use a spatula to break them up into smaller pieces. Add the herbs and cook for about 20 minutes over a low heat or until you have a thick sauce. Season with salt and pepper and set aside.
For the sauce, add the herbs.
To assemble In a small bowl, add the Soya Sunflower Oil and chop the herbs. Cut the eggplants, zucchinis and tomatoes into thin slices and place them in a larger bowl. Toss the vegetables in the oil with the herbs and season with salt and pepper. In a baking dish, place the vegetables in the oil with the herbs and season with salt and pepper.
In a low ovenproof dish, cover the bottom with sauce and position the vegetables interspersed and arranged in concentric circles from the outside in. Add the rest of the sauce between the vegetable circles and bake in a preheated oven at 180°C for about 30 minutes or until the vegetables are roasted. Serve afterwards. Cover the bottom of a shallow baking dish with tomato sauce. Arrange the vegetables interspersed, in concentric circles from the outside in. Distribute the remaining sauce between the circles and bake in a preheated oven (180 °C) for about 30 minutes, or until the vegetables are roasted. Serve afterwards.
