Step 1

Make the sauce by heating the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently for 3-4 minutes.

Step 2

Add the tomatoes, crushed red pepper flakes, dried basil, sea salt, and freshly cracked pepper, to taste, and cook stirring frequently for 3 minutes.

Step 3

Add the minced garlic and cook, stirring constantly for 1 minute.

Step 4

Add the passata, balsamic vinegar, and sugar then simmer, stirring occasionally, for 15 minutes while you prep the vegetables. After simmering, taste the sauce and re-season to taste, if needed.

Step 5

Preheat the oven to 350 degrees. Coat a small baking dish with olive oil cooking spray.

Step 6

Ladle the sauce into the baking dish and set aside to cool for a bit.

Step 7

Layer the vegetables beginning at one end of the baking dish and start alternating the sliced vegetables in a semi-reclining, overlapping pattern.  Side Note: The pattern depends on what shape your baking dish is.

Step 8

Brush the vegetables with olive oil or garlic-infused olive oil, season with sea salt and freshly cracked pepper, to taste, then top with a sprig of fresh thyme and a couple of bay leaves.

Step 9

Cover loosely with tin foil then place into the oven to bake for 40 minutes.

Step 10

Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are golden on the edges, cooked through, and tender.

Step 11

Remove from the oven and allow it to cool for 10 minutes. Serve with warm crusty bread. Enjoy.