Heat the oil in a large skillet on medium heat and add garlic, anchovy paste, thyme, and shallots, and sauté for 4-5 minutes.
Set to side.
Preheat oven to 325℉.
Slice the zucchini, eggplant, peppers, and tomatoes on a mandolin on the largest slice size.
Layer the zucchini, eggplant, peppers, and tomatoes into a medium oven safe dish standing up, then pour oil mixture over it.
Cover with foil and cook in the oven slowly about one hour.
Serve hot or room temperature.
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