Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1/2 onion, minced
thyme
1 small red chili pepper, minced
paprika
salt and pepper
4 ounces tomato paste
1 japanese eggplant, sliced
salt and pepper, to taste
zucchinis, sliced
yellow squashes, sliced
onion, sliced
mushrooms, sliced
tomatoes, sliced
2 teaspoons parsley, chopped
Roast garlic, onion, thyme, chili peppers, paprika, salt and pepper in olive oil a pan. Add tomato paste and cook for 5-10 minutes, adding water to adjust consistency. Place sauce on bottom of a casserole dish.
Layer vegetables in a spiral pattern over the sauce. Season with salt, pepper, and thyme.
Cover pan with foil and bake at 375 for 15 minutes. Season with parsley.
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