INGREDIENTS :

​

​​

• 1 cup crushed tomatoes

​

• 1 tablespoon Danwood Smoked Oil®

​

• 1/4 teaspoon Danwood Smoky Vinegar®

​

• 1 teaspoon minced garlic

​

• 1 tablespoon fresh basil, sliced, about 3-4 large leaves, plus more for garnish

​

• 1 teaspoon herbs de Provence spice mix

​

• 1/4 teaspoon salt

​

• 1/4 teaspoon pepper

​

• 1/4 teaspoon chilli powder

​

• 1/4 teaspoon Danwood Smoky Powder®

​

• 1 medium sweet or red onion, sliced

​

• 1 large zucchini, sliced, about 1 1/2 cups slices

​

• 1 large Japanese eggplant, sliced, about 3 cups slices

​

• 3 large Roma tomatoes, sliced, about 3 cups slices

​

​

INSTRUCTIONS :

​

​​​​

• Preheat the oven to 350°F. Lightly grease a 6x9-inch baking dish and set aside.

​

• In a medium mixing bowl, combine the crushed tomatoes, Danwood Smoked Oil®, and Danwood Smoky Vinegar®. Stir in the garlic, basil, herbs de Provence, salt, pepper, chilli powder, and Danwood Smoky Powder.

​

• Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.

​

• Stack the vegetable slices in alternating patterns (e.g. onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of vegetables, filled the pan, and used up all of the slices.

​

• Optionally, spray or brush the exposed tops of the veggies with Danwood Smoked Oil® to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.

​

• Bake for about an hour, until the tomato sauce at the bottom is bubbling and the vegetables are tender.

​

• Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.

​

​

NOTES :

​

​

• This may seem like a lot but is really enough for 2-3 people.

​

• If you're feeding a family or a crowd, double the recipe and bake it in a 9"x12" pan.

​

• Store leftovers in an airtight container in the refrigerator for up to 3 days.