Ingredient
1 (6 oz) can tomato paste
1/2 onion, chopped
1/4 cup minced garlic
1 tablespoon olive oil
3/4 cup of water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons Mascarpone cheese
Preparation!
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Spread the tomato paste on the bottom of a ten inch multiple baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until well combined. Season with salt and black pepper.
Alternately arrange slices of eggplant, zucchini, yellow squash, red pepper and yellow pepper, starting at the outside edge of the dish and working concentrically towards the center.
Overlay the slices a bit to display the colors. Drizzle the vegetables with 3 tablespoons of olive oil and season with salt and black pepper.
Sprinkle with thyme leaves. Cover the vegetables with a piece of parchment paper cut to fit inside.
about 45 minutes. Serve with spoons of Mascarpone cheese.