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Ingredients
Casserole
- 1/3 cup eggplant sliced into chunks
- 1/3 cup zucchini sliced into chunks
- 1/3 cup red pepper sliced into strips
- 1/3 cup onions sliced
- 1/3 cup tomatoes diced
- 1/2 tsp coconut oil
- 2 garlic cloves
- Himalayan sea salt to taste
Pesto Sauce
- 1/3 cup fresh basil or spinach
- 2 garlic cloves sliced
- 1/2 tsp extra virgin olive oil
- 1 tsp pine nuts
Ingredients
Casserole
Pesto Sauce
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Recipe Notes
Blend all the pesto sauce ingredients in a blender or food processor.
Heat ½ teaspoon of coconut oil in a medium saucepan. Add eggplant, zucchini, red pepper, and onions. Sauté over medium heat.
Heat the oven to 350°Fahrenheit. Place the sautéed vegetables in a baking dish, leaving the oil used for the vegetables in the saucepan.
Add the tomatoes to the oil in the saucepan, press the garlic cloves into the pan, and add Himalayan Sea Salt and pepper to taste.
Pour tomato mixture and pesto over the vegetables. Place in the oven and bake for 45 minutes or longer for a more crispy texture.
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