For the Vegetables

  • 2 Eggplants
  • 6 Tomatoes
  • 2 Squashes
  • 2 Zucchinis

For the Sauce

  • 2 tbsp. Olive Oil
  • 1 Onion, diced
  • 4 Cloves Garlic, minced
  • 1 Red Bell Pepper, seeded and diced
  • 1 Yellow Bell Pepper, seeded and diced
  • Kosher salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 830ml Tomatoes, crushed
  • 2 tbsp. Fresh Basil, thinly sliced

For the Herb Seasoning

  • 2 tbsp. Fresh Basil, thinly sliced
  • 1 tsp. Garlic, minced
  • 2 tbsp. Fresh Parsley, thinly sliced
  • 2 tsp. Fresh Thyme Leaves
  • Kosher salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 4 tbsp. Olive Oil
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  1. Preheat the oven to 180˚C.
  2. For the Sauce: Heat the olive oil in the Cast Iron Skillet/Frying Pan [24cm][C/I] over medium-high heat.
  3. Sauté the onion, garlic and bell peppers until soft, for +-10 minutes, season with salt and pepper, then add the crushed tomatoes to the skillet. Stir well until the ingredients are combined.
  4. Remove the skillet from the heat and add the basil.
  5. Stir once more, then use a spatula to smooth the surface of the sauce.
  6. For the Veggies: Using the Carving Set, slice the eggplant, tomatoes, squash and zucchini into +-1-mm-thick rounds.
  7. Arrange and place the veggies to form a pattern (for example, eggplant, tomato, squash, zucchini) on top of the sauce starting from the outer edge to the center of the skillet. Sprinkle salt and pepper to season.
  8. For the Herb Seasoning:  Mix together the basil, garlic, parsley, thyme, salt, pepper and olive oil in a small bowl. Use a spoon to drizzle the mixture over the vegetables.
  9. Cover the skillet with foil and place in the oven. Bake for +-40 minutes, remove the foil then bake for another +-20 minutes or until the vegetables are softened. Serve hot and enjoy!

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