1 small can San Marzano tomatoes
salt and pepper
Preheat oven to 325.
Pour tomatoes into bottom of a round baking dish and gently squish them up with your hands. Watch out for shooting tomato juice!
Add some fresh thyme, oregano and salt and pepper to the tomatoes.
Cut the ends off the eggplant, zucchini and yellow squash. Cut one end off the onion and peel back first layer.
I used a mandoline to slice the eggplant, zucchini, yellow squash and onion into very thin slices. You can use a knife but be prepared to spend a lot of time cutting. The mandoline also ensures the slices are the same width.
Alternate overlapping slices of eggplant, zucchini, and squash along the outer rim. Every so often slip in an onion slice.
Make another circle inside and then fill in the middle with a few veggies.
Drizzle olive oil over the vegetables and season again with salt and pepper. Top with more thyme.
Cover dish with a piece of parchment paper cut to fit inside. I just placed the dish on top of the parchment paper and drew around the dish. Makes it easy to cut to fit the inside of the dish.
I wanted to save this and reheat the next day so I only baked it for 40 minutes. If you want to serve immediately, bake for about 55 minutes. You want the veggies tender, not mushy.
I had a bunch of veggies left over and just threw them in a pot with a small can of diced tomatoes. Cooked for a bout 15 minutes and then let it cool.
I put that in a container and decided to freeze it for use later in minestrone soup or a pasta sauce.