2 tablespoons avocado oil
\n1 medium yellow onion, peeled & diced
\n3 medium garlic cloves, peeled & minced
\n2 teaspoons sea salt
\n1 teaspoon black pepper
\n1 28-ounce canned crushed tomatoes
\n1 6-ounce canned tomato paste
\n10 fresh basil leaves, minced
\n\u00bd cup fresh parsley, minced<\/p>\n
1 large eggplant, ends removed & sliced in \u00bc\u201d thick discs
\n1 large zucchini, ends removed & very thinly slices
\n1 large yellow squash, ends removed & very thinly sliced
\n4 medium Roma tomatoes, ends removed & sliced in \u00bc\u201d thick rounds<\/p>\n
2 tablespoons avocado oil
\nSprinkle of sea salt & black pepper<\/p>\n
To make your sauce, add avocado oil to a large pot and bring to medium-low heat. Add onion and garlic and season with sea salt and black pepper and saut\u00e9 until soft, about 5-7 minutes.
\nStir in crushed tomatoes and tomato paste and simmer on low heat until the sauce is thick and bubbly, about 10 minutes.
\nTurn off the heat and stir in basil and parsley.
\nPreheat your oven to 350 degrees Fahrenheit.
\nPour sauce into a deep round pie dish and smooth out with the back of your spoon.
\nArrange sliced eggplant, zucchini, yellow squash and tomato in a circular pattern until all of the veggies are used.
\nGarnish with avocado oil and a sprinkle of sea salt and black pepper.
\nBake, covered with foil, for 45 minutes, then remove the foil and finish baking for 15 more minutes.
\nCarefully remove from the oven and when cool enough, serve.
\nStore any leftovers in the fridge in a glass container for up to 5 days.
\nEnjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Sauce Ingredients 2 tablespoons avocado oil 1 medium yellow onion, peeled & diced 3 medium garlic cloves, peeled & minced 2 teaspoons sea salt 1 teaspoon black pepper 1 28-ounce canned crushed tomatoes 1 6-ounce canned tomato paste 10 fresh basil leaves, minced \u00bd cup fresh parsley, minced Veggies Ingredients 1 large eggplant, ends removed…<\/span><\/p>\n","protected":false},"author":2,"featured_media":4416,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[114,7,96],"tags":[],"class_list":["post-4415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eggplant","category-main-dishes","category-tomato"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=4415"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4415\/revisions"}],"predecessor-version":[{"id":4466,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4415\/revisions\/4466"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/4416"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=4415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=4415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=4415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}