Ingredients

• 1 small onion, finely chopped
• 1 cup tomatoes, pureed 2 garlic cloves, sliced 1 eggplant, thinly sliced 1 butternut squash, thinly sliced
• 2 tomatoes, sliced
• 2 Tbsp. extra-virgin olive oil, dividedrn
• 1 Tbsp. crushed peppercorn
• 1 tsp. oregano
• 1 tsp. thyme
• 1 tsp. ground or fresh red pepper
• 1 tsp. salt

Directions

• Heat oven to 375 F. In a round baking dish, pour tomato puree and stir in onion, garlic and 1 Tbsp. olive oil. rn
• Clean and peel the squash. Then add squash, eggplant and tomato into thin circles. Place the vegetables in an overlapping circular pattern on top of the sauce, alternating the eggplant, squash and tomatoes.
• Drizzle the remaining olive oil over the vegetables then sprinkle spices over entire mixture.
• Bake for approximately 45 minutes or until vegetables are tender, but still hold some of their form.

Nutritional Value

• Calories

  203
• Proteins

  5g
• Carbs

  35g
• Sugar

  10.3g
• Fats

  7.9g