Submitted by: Regina Galbick
Prep Time: 20 Minutes
Cook Time: 0 Seconds
The recipe for this tasty vegetable bake can easily be doubled.
Preheat oven to 350ºF.
Line a loaf pan or similar baking dish with parchment paper.
Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes (this will soften them). Rinse well.
Add coconut oil to a pan and cook the sliced vegetables in small batches for about 3 minutes on each side (or until soft). Set aside and drain on a towel.
In a blender or food processor, pureé tomatoes, water, basil, garlic, coconut sugar and salt/pepper to taste.
Spoon a small amount of sauce in the bottom of the dish, and layer the eggplant, sweet potato and zucchini. Cover with sauce and repeat. Do this until the vegetables and sauce have been used, then top with cheese of choice.
Bake for 30-45 minutes (or until the vegetables are nice and soft and the cheese is melted). Enjoy!