3/4 lb eggplant, peeled and cut into 1/4" slices
4 tsp olive oil
1 large yellow squash, cut into 1/4" diagonal slices
1 medium zucchini, cut into 1/4" diagonal slices
1 red bell pepper, seeded and julienne
1 onion, very thinly sliced
3 garlic cloves, very thinly sliced
1/4 c tomato paste
2 T chopped parsley
2 T chopped basil
2 tsp minced thyme
1/4 tsp salt
1/4 tsp black pepper
1 tomato, thinly sliced
Preheat the oven to 400º; spray nonstick baking sheets and a 1 qt casserole with nonstick cooking spray. In a medium bowl, combine the eggplant and 1 tsp of oil, toss to coat. Transfer to a baking sheet in a single layer. Repeat with the squash, then the zucchini, tossing each with 1 tsp of oil and placing each in a single layer on the baking sheets. Bake 12 min; then turn the vegetables over and bake 8 min longer. Reduce the oven temperature to 350º.
In a large nonstick skillet, heat the remaining tsp of oil; saute the bell pepper, onion and garlic until softened, about 5 min. Cook, cover 5 min longer.
In a small bowl, combine the tomato paste and 1/2 c water. In another small bowl combine herbs and seasonings.
In the casserole, arrange half of the eggplant; sprinkle with 1 tsp of the herbs. Continue layering with half of the tomato, squash, sautéed vegetables and zucchini, sprinkling 1 tsp of herbs between each layer. Repeat the layers, ending with the zucchini. Pour the tomato paste over the vegetables. Cover with foil and bake until the vegetables are tender, about 50 min. Uncover; bake until browned on top, about 15 min longer.