✤2 lbs ripe roma tomatoes, cored
✤1 med eggplant (~1lb), diced into ½-in cubes (~446g)
✤8 oz bell pepper, cut into ¾-in squares (~260g)
✤8 oz zucchini, diced into ½-in cubes (~306g)
✤8 oz yellow squash, diced into ½-in cubes (~306g)
✤5 tbsp + 1 tsp olive oil, divided
✤1 med yellow onion, chopped (~475g)
✤4 cloves garlic, minced
✤1/4 cup fresh basil, chopped
✤1/4 tsp red pepper flakes
✤1/2 tsp dried oregano
✤ salt & pepper, to taste
❖Preheat oven to 425°F (220°C), with one rack in middle position and one in upper third. Line 2 rimmed baking sheets with parchment paper or silicone.
❖Grate the tomatoes on the large holes of a box grater until they’re a frothy pulp; set aside.
❖On one baking sheet, toss the eggplant with 2 tbsp olive oil, arrange into a single layer and sprinkle with a pinch of salt. On the other baking sheet, toss the peppers, zucchini & yellow squash with 1 tbsp oil & pinch of salt, then arrange in single layer. Place eggplant sheet on middle rack and other pan on top rack. Set timer for 15 min.
❖Meanwhile, heat 2 tbsp oil in a large stockpot over medium heat. Add the onion and cook, stirring occasionally, until tender and starting to caramelize, about 8-10 min. Add the garlic and cook until fragrant, stirring, about 30 sec. Add the tomatoes and deglaze with a wooden spoon. Reduce heat to med-low to maintain a gentle simmer.
❖Once 15 min are up, remove both pans from oven, stir and arrange back into single layers. Place pans back in oven, but this time with eggplant on top rack and other pan on middle rack. Bake until eggplant is golden on edges, about 10 more min. Remove eggplant from oven and carefully stir into sauce.
❖Bake pepper & squash 5-10 more min, until peppers are caramelized. Remove from oven and add to sauce. Continue simmering sauce 5-10 more min to meld flavors together.
❖Remove pot from heat, then stir in 1 tbsp olive oil, fresh basil, red pepper flakes, oregano, salt & pepper.
❖Store in refrigerator covered up to 4 days.
