Ingredient!
1 (6 ounces) 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 cut
1 zucchini, trimmed and very thinly cut
1 yellow squash, trimmed and very thinly cut
1 red bell pepper, kernel and very thinly sliced
1 yellow bell pepper, kernel 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 oven to 375 degrees Fahrenheit (190 degrees Celsius).
Spread tomato paste in the bottom of a ten Several ten inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon of olive oil and water until thoroughly combined. Season with salt and black pepper.
Arrange slices of eggplant, zucchini, yellow squash, red bell pepper and yellow bell pepper, starting at the edge of the bowl and working concentrically toward the center.
Overlap the slices slightly to show the colors. Sprinkle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
ca. 45 minutes. Serve with dolls of Mascarpone cheese.