Ingredient!
1 (6 ounce) can be tomato puree
1/2 onion, minced
1/4 cup chopped garlic
1 tablespoon olive oil
3/4 cup of water
salt and ground black pepper to taste
1 small eggplant, trimmed and sliced ​​very thin
1 zucchini, trimmed and sliced ​​very thin
1 yellow pumpkin, trimmed and sliced ​​very thin
1 red pepper, core and very thinly sliced
1 yellow bell pepper, core 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 tomato puree in the bottom of a ten multiple ten-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon of olive oil and water until everything is well combined. Season with salt and black pepper.
Arrange alternately slices of eggplant, zucchini, yellow squash, red bell pepper and yellow bell pepper, starting at the outer edge of the dish and work concentrically towards the center.
Slightly overlap the slices to display the colors. Sprinkle 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 baking paper, cut to fit inside.
about 45 minutes. Serve with dollops of Mascarpone cheese.