Zucchini Tomato Bake

• 1 lb eggplant, coarsely chopped
• 2 cups of thinly sliced zucchini
• 2 cups of sliced fresh mushrooms
• 2 teaspoons olive oil
• 12 cup chopped onion
• 12 cup of chopped fresh fennel
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained
• 1 tablespoon tomato paste
• 2 teaspoons dried basil leaves
• 1 teaspoon sugar

1. Preheat oven to 350F.
2. Arrange eggplant, zucchini, and mushroom in 9-inch square baking dish.
3. Heat oil in small skillet over medium heat; cook and stir onion, fennel, and garlic 3 to 4 minutes until onion is tender.
4. Add tomatoes, tomato paste, basil, and sugar.
5. Cook and stir about 4 minutes or until sauce thickens; pour sauce over eggplant mixture.
6. Cover and bake 30 minutes cool slightly before serving.

eggplant, zucchini, mushrooms, olive oil, onion, fresh fennel, garlic, salt, tomato paste, basil, sugar

Taken from www.food.com/recipe/zucchini-tomato-bake-43016 (may not work)