INGREDIENTS: 

• 1 Cup Crushed Tomatoes

• 1 Tbsp. Extra Virgin Olive Oil

• 1/4 Tsp. Apple Cider Vinegar

• 1 Tsp. Minced Garlic

• 1 Tbsp. fresh basil 

• 1/4 Tsp. Each Salt & Pepper 

• 1/4 Tsp. Chili Powder

• 1 Medium Red Onion, Sliced

• 1 Zucchini, Sliced

• 1 Large Eggplant, sliced

• 3 Large Roma Tomatoes, Sliced

Directions:

Preheat the oven to 350F. Lightly grease a baking dish and set aside. Separately, combine crushed tomatoes, oil & vinegar. Stir in the garlic, basil, salt, pepper, and chili powder. Pour the tomato mixture into baking dish. Stack veggie slices in alternating patters on their side in the pan. Repeat until you’ve formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender. Garnish with additional chopped fresh basil before serving. Serve hot or cold.