Warming and delicious, savory goodness. Use a big skillet and stack ingredients in the order listed below. If you have it, a cast iron skillet is a great choice for even-heat simmer, and it will add iron for kids needing that boost – the acidity of the tomato pulls iron into the food. Peeling the eggplant is optional.
If you prefer, peel the eggplant before slicing it. This is optional.
Heat 3 Tablespoons of the olive oil in a large skillet. Add garlic and soften over medium heat for one minute.
Layer in the vegetables in the order listed, leaving them to lie flat. Between each layer, sprinkle salt, oregano, and black pepper. Drizzle remaining olive oil (1 Tablespoon) on the top. Don’t stir it. Leave it stacked just as you laid it all in
Cover the pan and cook over low heat for 30 minutes.
Uncover the pan and let 10 minutes longer to reduce liquid.
Gently turn and tumble the veggies, and serve with crusty bread of your choice, over pasta, or on its own for a lighter meal.