- 1 green zucchini
- 1 yellow zucchini or yellow squash
- 1 eggplant
- 3 roma tomatoes
- 1 eggplant
- 3 roma tomatoes
- 1 potato
- 1 bell pepper
- 1 onion
- 2 - 4 cloves of garlic
- 2 - 4 basil leaves
1. Thin slice zucchinis, eggplant, tomatoes, potato and set aside.
2. Mince bell pepper, onion, garlic, basil leaves with food processor.
3. Cook the minced vegetable with cast iron pan with olive oil until soft. About 5 minutes.
4. Season with salt and pepper. Remove from heat.
5. Smooth the surface of minced vegetable.
6. Preheat the oven to 375F.
7. Arrange the sliced zucchinis, eggplants, tomatoes in alternating patterns on top of the minced vegetable. From the outer edge to middle of the pan.
8. Season with salt and pepper.
9. Cover the pan with foil and bake for 40 minutes. Uncover and bake for another 20 minutes.
10. Serve with hot.
11. Reheat in 350F in oven with foil for 15 minutes if serve for the next day.
