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.