- 2 Japanese eggplants
- 2 plump zucchini
- 9 vine-ripened tomatoes
- 3 Tablespoons olive oil, divided
- 2 Tablespoons shallots, minced
- 4 large garlic cloves, minced
- 1 Cup fresh or canned tomato puree
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Sea salt, to taste
- Freshly ground pepper, to taste
Slice the eggplant and zucchini in about 1⁄8-inch-thick slices. Sprinkle generously with salt, toss gently, and set aside in a colander to drain.
Slice the tomatoes in 1⁄8-inch slices as well.
Heat 2 tablespoons of olive oil over medium-low heat in a small skillet. Add the shallots and garlic with a pinch of salt, and cook, stir- ring, for about 4 minutes. Add the tomato puree and simmer on low heat for another few minutes.
Preheat the oven to 350 degrees F.
Ladle the tomato sauce onto the sheet pan, adding oil as needed to coat the bottom of the dish.
Remove the eggplant and zucchini from the colander and pat dry with paper towels.
Layer the eggplant, zucchini, and tomato slices in the pan in a row pattern. Tuck in the sprigs of herbs among the vegetables and season with freshly ground pepper.
Cover tightly with foil and bake for about 1 hour. Remove the foil, drizzle with 2 tablespoons olive oil, and bake for another 30 to 45 minutes, until the vegetables begin to brown. Transfer to a cooling rack for about 15 minutes before plating.
To serve, create a stack of vegetables and top with a piece of thyme or rosemary. Spoon bits of the sauce around each plate.