Low-FODMAP Eggplant and Zucchini Casserole
1 medium Italian eggplant, stemmed, peeled, and sliced into 1/4 in. rounds
1 medium zucchini, sliced lengthwise into 1/4 in. thick strips
1 medium yellow summer squash, sliced lengthwise into 1/4 in. thick strips
1 small red bell pepper, chopped
1 tbsp. salt
2 tbsp. extra virgin olive oil, plus more for baking pan
1 medium onion, chopped into large pieces
1 clove garlic
1 28 oz. can diced tomatoes
1/2 cup fresh basil leaves, roughly chopped
Spread the eggplant slices, zucchini strips, and squash strips on paper towels on your work surface; sprinkle with half of the salt. Turn the vegetables and sprinkle with the remaining salt. Set aside for 30 minutes, then rinse the vegetables and pat dry with fresh paper towels.
Heat the oven to 400 degrees Fahrenheit. Lightly oil the inside of a 9-inch square baking dish.
Warm the remaining olive oil in a large skillet set over medium heat. Add the onion, garlic and bell pepper, cooking until soft and fragrant. Remove the onion and garlic.
Stir in the tomatoes and basil. Bring to a simmer, then reduce the heat to low and cook, uncovered, until the consistency of a thick sauce, about 15 minutes, stirring often.
Spread half the tomato sauce in the bottom of the prepared baking dish. Top with even layers of the eggplant rounds, zucchini strips, and summer squash in that order. Spread the remaining tomato sauce on top.
Bake until bubbly and lightly browned, about 45 minutes. Cool for 10 minutes before serving.