Saturday: baked vegetables

Driven by the massive quantity of vegetables in this week's double box.

Start by making the sauce: emulsify crushed tomatoes with olive oil, garlic paste, salt and pepper.

Layer the sauce with thinly sliced zucchini, eggplant, and fennel and very thinly sliced carrots and onions. Cover with foil and bake at 160. We didn't have either bread or breadcrumbs, so I improv'ed a topping: cook some millet in salted water for 10 minutes, let stand another 10 minutes, then drain and mix in some olive oil. After the vegetables have been baking for around an hour and a quarter, remove the foil, spread the millet over the top, and bake for another 40 minutes.

Really good stuff.