Olive Oil
Minced Garlic, to taste
1 Onion, chopped
1/3 C Shredded Carrot
15 oz Crushed Tomatoes
2 t. Dried Basil
1/2 t. Dried Parsley
Salt and Pepper, to taste
1 Small Eggplant
2 Zucchini
4 Roma Tomatoes
Preheat oven to 375. Saute the onion, garlic, and carrots until soft. Add crushed tomatoes and spices and bring to a simmer. Simmer for 15 minutes, stirring occasionally. Slice remaining vegetables 1/8 thick. For the eggplant, cut pieces in fourths, if needed, so that they are about the size of the zucchini.
Once the sauce has thickened, pour it into a round casserole dish. Stand the vegetables upright in the sauce, alternating vegetables in a circular pattern, repeating until there is no more room, and filling in the center. Brush with olive oil and bake, covered, for 45 minutes. Uncover and bake for an additional 15 minutes.
This was so many vegetables for me, that I bought a second can of crushed tomatoes and made a second batch the next night and I still had eggplant left over. If you want to only do 1 batch, get one zucchini, and do 2 tomatoes, then do something else with the leftover eggplant. Note that there were fewer tomatoes than the other vegetables. The whole recipe (including me making a second batch) serves about 6.