1 large eggplant, cut into 2-inch squares
5 Mexican squash, cut into rings
Olive oil, for drizzling
1 red pepper, cut into 1-inch strips
1 orange pepper, cut into 1-inch strips
6 Campari tomatoes, cut into quarters
1 purple onion, sliced
3/4 cup oil
1 1/2 cups tomato sauce
4 cloves garlic, crushed
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon white pepper
Fresh lemon basil for garnish
Preheat oven to 425.
Arrange eggplant and squash in a single layer on baking tray. Drizzle with oil and roast for 20 minutes.
Arrange peppers, tomatoes and purple onion slices on baking tray, drizzle with oil and roast for 15 minutes.
In small bowl, mix tomato sauce, garlic and spices.
Pour half tomato sauce mixture on the eggplant and squash and the other half over peppers and tomatoes.
Roast all vegetables for 10 more minutes. Serve hot.