It’s in the oven now and smells heavenly. I usually eat it on the side of some tapas-like shrimp or meat.
For the base:
– 4 cloves garlic
– Fresh basil
– fresh Italian parsley
– garlic and onion salt
– red wine
– 1/3 cup diced onion
– couple of tablespoons of olive oil
– can of diced tomatoes
Sauté for 15 min on low heat, garlic, onion and oil first
For the vegetables, thinly sliced:
– eggplant
– zucchini
– heirloom tomatoes if you have them, if not, Roma is fine
– yellow squash
by sdrasner