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1
Heat olive oil in a skillet over medium heat.
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2
Add the onion and garlic; cook and stir until aromatic, about 3 minutes.
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3
Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
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4
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer.
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5
Cover, and bring the water to a boil over high heat.
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6
Add the broccoli, recover, and steam until bright green, 4 minutes.
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7
Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
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8
Preheat an oven to 375F (190C) F (190 degrees C).
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9
Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture.
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10
Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes.
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11
Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
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12
Pour the sauce over the broccoli in the 8x8 inch baking dish.
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13
Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
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14
Bake in preheated oven until the cheese begins to brown, about 20 minutes.
