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Ingredients
1 small eggplant, halved lengthwise, then thinly sliced crosswise
2 small yellow squash, thinly sliced crosswise
1 tablespoon kosher salt
4 carrots, peeled and thinly sliced
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon tomato paste
¼ cup white wine
1 medium tomato, thinly sliced
1 yellow bell pepper, seeded, deveined and sliced lengthwise into ½-inch strips
1 bulb fennel, trimmed, quartered and thinly sliced lengthwise
1 red bell pepper, seeded, deveined and sliced lengthwise into ½-inch strips
1 tablespoon fresh thyme
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
6 sprigs flat-leaf parsley, stems removed, finely chopped
Nutritional analysis per serving (4 to 6 servings)
29 grams carbs; 167 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 8 grams fiber; 827 milligrams sodium; 4 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Lightly cover the eggplant and squash slices with the salt and set aside for 30 minutes. Rinse the slices under cold running water and pat them dry.
- Step 2
Put the carrots, onion and garlic in a large skillet with a heavy bottom. Dissolve the tomato paste in the white wine and pour it over the carrots. Stir to combine.
- Step 3
Arrange the eggplant, tomato, yellow pepper, fennel, squash and red pepper, in that order, in alternating rows on top of the carrot mixture. The sliced vegetables should be loosely packed. Sprinkle the thyme over the gratin and season with the black pepper. Drizzle with the olive oil, cover the pan with foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 30 minutes.
- Step 4
Garnish with the parsley.
Private Notes