Preheat oven to 375 degrees
Choose a 1 quart baking dish. A 2” deep full size pie pan works well. A festive alternative is to partially bake a hollowed out squash, then fill and bake per directions.
Choose vegetables of similar size. Thinly slice eggplant, tomatoes, squash and zucchini using a sharp knife or mandolin. If you don’t find a small eggplant, cut in rounds and then in half or quarters to more closely match the size of the other vegetables. For easier placement, build several 3-4” stacks of alternating vegetables, for instance; summer squash, tomato, zucchini, eggplant. Set vegetables stacks aside for topping the casserole later.
Prepare sauce ingredients by dicing, mincing, chopping as indicated on ingredient list.
Add oil to a wide skillet set on medium high heat and saute onion, garlic, and bell peppers until tender, about 5 minutes. Add tomatoes, then salt and pepper to taste. Simmer uncovered until thickened.
Remove pan from stove top and add 1 tablespoon chopped basil leaves.
Transfer sauce to a baking dish with a slotted spoon and smooth the sauce evenly. The surface area of a wide skillet should have evaporated most excess liquid.
Arrange the stacked vegetables following the shape of the dish starting from the outside and working toward the middle. Pieces can be stacked in the sauce, set at a 45 degree angle, or simply overlapped flat.
In a small bowl, mix the seasoning ingredients and spoon the seasoning over the top.
Bake covered with foil for 30 minutes. Uncover and bake another 15 minutes. Place on a trivet and serve while hot.
Serves 4 as a side dish, 6-8 as an appetizer. Recipe is easily increased in existing baking dish with additional sauce if greater portions are desired.
