• 1 count Onion, roughly chopped
• 2 count Carrots, roughly chopped
• 2 count Celery Stalks, roughly chopped
• tbsp Garlic, smashed & chopped
• 1 count Red Bell Pepper
• 1 count Anaheim Pepper
• 1 Can count (28oz) Crushed Tomatoes or 10-12 peeled roma tomatoes roughly chopped
• 1/2 cup Basil Leaves
• 1 tsp Salt

Puree

1. In a large sauté pan add oil and turn the flame to a medium heat.
2. Once the pan is hot add the onion, celery, carrots and garlic.
3. Cook until all ingredients are softened or a fork can be easily stuck into the carrots.
4. While the first ingredients are cooking, blacken the skin on both kinds of peppers either under the broiler or over open flame on the stove top.
5. Do this to char the peppers on all sides until blackened.
6. Place the blackened peppers in a bowl covered tightly with plastic wrap or in a Ziploc bag to cool. Once they are cool enough to handle, peel off the skins.
7. Place the sautéed vegetables, peeled peppers, canned or fresh tomatoes, basil, herbs, salt, pepper to the blender and puree until smooth.

Preparing The Dish For Baking

1. Preheat oven to 300*F
2. Spread the puree on the bottom of an oven safe pan or skillet and place the sliced eggplant, tomatoes and zucchini in a swirl from the outside in on top of the sauce.
3. Salt and pepper the veggies.
4. Mix together the oil, garlic and thyme and drizzle over the veggies.
5. Turn the oven down to 280 and cover the pan with foil and bake for 3 hours.
6. Refrigerate overnight to let the flavors mingle and marinade the veggies.
7. To serve, place the uncovered pan in a 350 degree oven and bake for 45 if cold and 20 minutes in warm/hot.