The best of summer in one easy to make casserole. I served mine with a 1/2 cup of rice and some homemade pesto. Delish!

1 eggplant/aubergine, sliced

1 zucchini/courgette, sliced

1 carrot, sliced

1 capsicum, sliced

2 tomatoes, sliced

Sauce:

1 cup diced tomatoes

1 tbsp olive oil

1 tsp garlic infused olive oil

2 tbsp fresh basil, sliced into thin strips

1/4 tsp paprika

1/2 tsp apple cider vinegar

1 tsp Italian spice mix (without garlic or onion) or Herbs de Provence

Salt and pepper to taste

1. First make the sauce. In a bowl, mix together tomatoes, oils, herbs/spices, salt and pepper, vinegar.
2. Lightly grease a rectangular baking dish and preheat oven to 350f/180c.
3. Pour the sauce into the baking dish and spread evenly.
4. Start layering veggies, standing upright in dish, in an alternating pattern until you’ve filled your casserole.
5. Bake for 1 hour or until veggies are browned and sauce is bubbling.