Print Recipe


Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: French
Servings: 4


  • 1 small Italian eggplant
  • 1 zucchini
  • 1 summer squash
  • 1 red bell pepper
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp red pepper flakes optional
  • 1/4 tsp dried basil
  • 1/8 tsp dried oregano
  • 1/4 C olive oil
  • 8 oz tomato sauce


  • Preheat oven to 350┬░F.
  • Slice eggplant, zucchini, squash and bell pepper into 1/8" rounds. Add to a large bowl with minced garlic. Sprinkle with spices and seasonings. Drizzle with 1 tbsp olive oil. Toss and allow to sit for 5-10 minutes.
  • Preheat a large sautée pan with 1 tbsp olive oil. When pan is warm, add 1/3 of your vegetables. Tossing and flipping until slightly browned. Repeat with remaining olive oil and vegetables.
  • In individual dishes (or one large oven safe dish), spoon a thin layer of tomato sauce on the bottom. Arrange vegetable slices as desired. Bake for 10-15 minutes or until tender and sauce is bubbly.
  • Serve warm with bread or as a side dish to a larger meal.


*Italian eggplant is about half the size of your average eggplant, and perfect for smaller portions of this dish.
Slightly adapted from: Mastering the Art of French Cooking by Julia Child