6 italian eggplants
3 yellow summer squash
4 bell peppers
2 medium yellow onions
4 cloves garlic
1/2 cup chopped parsley
1/4 cup chopped herbs (rosemary, thyme, oregano, etc.)
1/4 cup olive oil, plus more for roasting vegetables
1. preheat the oven to 400°f. line 2 baking sheets with parchment paper and coat lightly with olive oil.
2. peel eggplant, zucchini, and summer squash and slice into 1/4″ thick slices about 3″ long and 1″ wide. cut peppers into 1″ wide slices.
3. spread the vegetables on the baking sheets in one layer. brush or spray with olive oil to coat lightly, then roast for about 30-45 minutes, or until veggies are lightly browned.
4. while the vegetables are cooking, drop the tomatoes into boiling water for about 12 seconds each, then remove quickly with a spider or large slotted spoon. as soon as they are cool, remove the peel by scoring each tomato with a paring knife and then peeling the skin with your fingers. cut the peeled tomatoes in half horizontally and remove and discard the seeds and juice. slice the tomato flesh into 1/4″ thick slices and set aside.
5. slice the onions in thin half-moons and set aside, then mince the garlic and set aside.
6. in a heavy casserole pan, heat 1/4 cup olive oil over medium heat. add the onions and cook, stirring, until soft and translucent but not brown, about 15 minutes.
7. add the garlic and cook for another 5 minutes, stirring often. then add the tomatoes and cook covered for 15 minutes, or until the tomatoes have rendered their juices.
8. turn off the heat and remove 2/3 of the onion and tomato mixture into a bowl. to the casserole add 1/2 of the roasted vegetables, sprinkle with 1/3 of the parsley and herbs, then add another 1/3 of the onion and tomatoes. repeat with the remaining vegetables and another 1/3 of the parsley and herbs. end with another layer of onions and tomatoes and parsley and herbs.
9. cover and simmer over medium low heat for 15 minutes, basting every 5 minutes with the juices that collect at the bottom of the casserole. before serving let stand half-covered for another 15 minutes to allow the juices to settle back into vegetables. the dish can also be cooled and refrigerated to eat cold or reheat the next day. the flavors of the dish will be more intense after a night of refrigeration.