• Prep 20 mins
  • Total 1h 45 mins
  • Medium
  • Serves 8

TIP: For quicker prep and even slicing, try using the mandolin to slice the veggies.

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Step-by-step instruction without your screen going to sleep


  • 2 eggplants, trimmed
  • 6 Roma tomatoes
  • 2 yellow squashed, trimmed
  • 2 zucchinis, trimmed


  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, peeled, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1 can (28 ounces) crushed tomatoes
  • 8-10 leaves basil, chopped (approx. 2 tablespoons)


  • 8-10 leaves basil, chopped (approx. 2 tablespoons)
  • 1 clove garlic, peeled, minced
  • 2 tablespoons chopped fresh parsley
  • kosher salt, to taste
  • Ground black pepper, to taste
  • 4 tablespoons olive oil


  • Small Bowl
  • Spoon
  • Aluminum Foil
  • Step 1

    Preheat oven to 375°F.

  • Step 2

    Slice the eggplant, tomatoes, squash, and zucchini into 1/16-inch rounds, then set aside.

  • Step 3

    To make the sauce, add oil to the Ninja PossiblePan and place over medium high heat. Add the onion, garlic, and bell pepper and sauté until soft, about 10 minutes. Add salt, pepper, and crushed tomatoes and stir to combine. Remove pan from heat, then mix in the basil. Smooth the surface of the sauce into one even layer.

  • Step 4

    Arrange sliced vegetables in alternating patterns over the sauce, starting from the outer edge to the middle of the pan. Season with salt and pepper.

  • Step 5

    To make the herb seasoning, in a small bowl mix together all ingredients. Generously spoon seasoning over the vegetables.

  • Step 6

    Cover the pan with foil. Transfer to oven and bake for 40 minutes. Then remove foil and bake uncovered for another 20 minutes, or until the vegetables are softened.

  • Step 7

    When cooking is complete, serve immediately.