Number of servings:
1
Preparation time:
20 minutes (+ approx. 35 minutes for baking)
Vegetables (for layering):
Tomato Sauce:
1. The Sauce: Finely chop the onion and garlic. Heat the olive oil in a skillet and sauté the onion until translucent. Add the garlic, fry for a moment, then pour in the passata. Season with herbs, salt, and pepper. Simmer over low heat for 5–10 minutes.
2. Blend the finished sauce until smooth and pour it into the bottom of a small ovenproof dish.
3. Slicing: Wash the zucchini, eggplant, and tomato. Slice them into very thin rounds of equal thickness.
4. Layering: Arrange the vegetable slices over the sauce, standing them tightly one after another in an alternating pattern (zucchini, eggplant, tomato) to create a spiral or neat rows.
5. Baking: Cover the dish with aluminum foil (or a lid). Bake in an oven preheated to 180°C (350°F) for about 35–40 minutes, or until the vegetables are tender.
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