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1
Preheat oven to 400 Degrees F.
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2
Spray nonstick baking sheet and a 1 quart casserole with nonstick cooking spray.
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3
In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to coat.
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4
On prepared baking sheet, arrange eggplant slices in a single layer.
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5
Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arrange each separately in a single layer on the baking sheet.
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6
Bake 12 minutes; turn vegetables and bake 8 minutes longer.
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7
Reduce oven temperature to 350F (180C).
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8
In a large nonstick skillet, heat the remaining 1 teaspoon oil; add onion, red pepper and garlic.
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9
Saut?
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10
over medium heat, 5 minutes, until onion is soft.
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11
Cook covered, shaking pan occasionally, 5 minutes longer.
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12
In small bowl, combine tomato paste and 1/2 cup of water; set aside.
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13
In separate small bowl, combine parsley, basil, thyme, salt and pepper.
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14
In prepared casserole, arrange half of the baked eggplant slices, sprinkle with 1 teaspoon of the herb mixture.
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15
Continue layering with half of each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling 1 teaspoon of the herb mixture between each layer.
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16
Repeat procedure, ending with zucchini.
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17
Pour tomato paste mixture over layered vegetables.
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18
Bake covered with foil, 50 minutes.
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19
Uncover; bake 15 minutes longer.
