Ingredients

• 5 tablespoons Olive Oil
• 2 Garlic Cloves, smashed
• 2 Sprigs of Oregano
• 1 cup Tomato Puree
• 1 small Eggplant, thickly sliced
• 1 Red Onion, thickly sliced
• 2 Summer Squash, thickly sliced
• 2 Zucchini, thickly sliced
• 2 Red Bell Peppers, sides cut off and halved
• 3 Tomatoes, thickly sliced
• 2 tablespoons Thyme Leaves
• Salt and Pepper to taste

Directions

1. Preheat the oven to 375F; place a 9-inch square baking dish on a baking sheet
2. In a small pot, heat the olive oil and garlic over medium-low heat; cook until fragrant, 1 minute; remove the pot from the heat, add the oregano and let steep for 15 minutes; remove and discard the garlic and oregano
3. Drizzle 2 tablespoons of the olive oil into the base of the baking dish; spread 1/4 cup of tomato puree on the base of the baking dish
4. Layer the eggplant, onion, summer squash, zucchini, pepper, and tomato in the prepared baking dish; stagger the slices slightly; make sure it is packed tightly
5. Brush the remaining tomato puree on top; drizzle evenly with the remaining oil; sprinkle with thyme and season with salt and pepper
6. Roast until tender and beginning to brown at the surface, 25-30 minutes; cool for 5-10 minutes before serving