Vegan Italian Tomato Eggplant Bake
Ingredients
- 1 - medium/large eggplant⠀
- 6-8 - tomatoes on-the-vine (organic!)⠀
- 1 - 28oz can crushed tomatoes (organic!)⠀
- 1 tbsp - olive oil (i used @colbran garlic infused)⠀
- 1/4 tsp - apple cider vinegar⠀
- 1 tbsp - chopped basil⠀
- 1 tbsp - chopped parsley⠀
- 1 tbsp - italian spices (oregano, thyme, rosemary, etc)⠀
- dash of red pepper flakes⠀
- dash of sea salt and black pepper⠀
- optional - vegan cheese⠀
Preparation
Preheat your oven to 350f
Oil down a 6
Over low flame, add coconut oil and crushed tomatoes into a small pot
Add in the remaining spices and your vinegar
Cook for 10 minutes over low flame, continue stirring to prevent burning
When done, pour sauce into your baking dish
Meanwhile, slice your tomatoes and eggplant into even slices and start stacking them up within the baking dish over the sauce (so they are standing tall and not laying flat)
Do this for as many rows as you can fit (or you can make a circle out of it!) until you cannot fit anymore
Optional - add your vegan cheese overtop if you want it to melt during baking!⠀
Stick in the oven for 1 hour or until the veggies soften
When finished, take out, let cool and garnish with chopped parsley or basil
Then, grab a fork and dig in!⠀
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