2 tablespoons olive oil

3 cloves garlic, minced

1 cup diced onion (about half an onion)

1 cup diced sweet pepper

½ teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon salt

2 tablespoons tomato paste

1 can (14 1/2 oz. size) crushed or diced (and strained) tomatoes

2 tablespoons freshly chopped basil

2 whole medium eggplants, sliced about 1/16 to 1/8 inch thick

2 whole medium green zucchinis, sliced about 1/16 to 1/8 inch thick

5 whole roma tomatoes, sliced about 1/16 to 1/8 inch thick

Preheat oven to 375℉.

Heat olive oil in a 10-inch oven-safe, tomato-safe skillet over medium-high. Add the garlic, onion and bell pepper and cook until just soft; about 3 minutes. Add the oregano, thyme, salt and tomato paste and cook another 2 minutes.

Add the can of tomatoes and freshly chopped basil. Bring to a slow boil while stirring. Reduce heat to medium-low and let the tomato sauce simmer to cook off some of the liquid, about 5–10 minutes. The mixture should start to thicken up slightly.

Arrange the sliced veggies on top of the sauce in an alternating pattern such as eggplant, tomato, zucchini. Start with the outer ring of the pan and work your way towards the centre. Drizzle some olive oil over the veggies and season with salt and pepper.

Cover the skillet and place in the oven to bake for 30 minutes. Uncover and bake for another 15 minutes. Serve hot.