1 yellow onion

¼ cup olive oil, plus more for cooking the onion
1 yellow zucchini or yellow squash

1 green zucchini

2 Japanese eggplants

6 ripe Roma tomatoes

Kosher salt and ground black pepper, to taste

Preheat the oven to 350°F.

Slice the onion and sauté in a little olive oil in a pan until it turns a rich golden brown. Set aside.

Thinly slice the zucchini, eggplants, and tomatoes.

Place the cooked onion on the bottom of an 8-inch square baking pan and layer the vegetables one after the other on top of the onion.

Season with salt and pepper, then pour the ¼ cup olive oil on top.

Cover with parchment paper and bake for 45 minutes to 1 hour, until the vegetables are fully cooked and tender.

Remove from the oven and let cool. Serve at room  temperature.

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