Ingredients

• 2 piece eggplant
• 2 piece zucchini
• 2 piece red bell pepper
• 1 piece onion
• 3 piece tomato
• 4 clove garlic
• 120 ml olive oil
• 2 tbsp tomato paste
• 1 bunch parsley
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

Instructions

1. Prepare vegetables

   Cut eggplant and zucchini into 2cm thick rounds. Slice bell peppers into wide strips and onion into half-moons. Heat is not needed at this stage. This preparation takes 10-12 minutes. Vegetables should be evenly sized for uniform cooking. Do not cut pieces too thin or they will disintegrate during baking.

2. Salt eggplant

   Sprinkle eggplant rounds generously with salt and let sit for 15-20 minutes. No heat required during this resting period. The eggplant will release bitter juices and become darker. Do not skip this step or the eggplant will taste bitter and absorb too much oil.

3. Make tomato base

   Grate tomatoes on large holes of box grater, discarding skins. Heat 3 tbsp olive oil in large pan over medium heat for 1 minute. Add minced garlic and tomato paste, cook for 2-3 minutes until fragrant and darkened. Do not let garlic burn or it will become bitter.

4. Cook tomato sauce

   Add grated tomatoes, salt, pepper, and paprika to the pan over medium heat. Cook for 8-10 minutes, stirring occasionally until sauce thickens and reduces by half. The sauce should coat the back of a spoon. Do not cook on high heat or the sauce will splatter and burn.

5. Layer vegetables

   Rinse and pat eggplant dry completely. In a deep baking dish, arrange vegetables in overlapping layers - eggplant, zucchini, peppers, and onions. No heat needed for assembly, takes 8-10 minutes. Vegetables should fit snugly but not be packed too tightly. Do not leave gaps or some vegetables will dry out.

6. Add sauce and oil

   Pour tomato sauce evenly over vegetables and drizzle with remaining olive oil. No heat applied at this stage. The sauce should just cover the bottom layer of vegetables. Do not add too much liquid or the vegetables will boil instead of roasting.

7. Bake covered

   Cover tightly with foil and bake at 180°C for 45-50 minutes. The vegetables should be tender when pierced with a fork and lightly caramelized on top. Do not remove foil early or vegetables will dry out before cooking through.

8. Final browning

   Remove foil and bake uncovered for 15-20 minutes more at 180°C until top is golden brown. Vegetables should be completely tender and slightly caramelized. Do not overbake or vegetables will become mushy and lose their shape.

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