Serves 4 to 6 


  • 2 cups (half a jar) Monte Bene Garlic Marinara pasta sauce
  • ½ cup olive oil
  • 2 small Italian egg plants
  • 2 summer squash
  • 2 beef-stake tomatoes
  • 2 red or green bell peppers
  • 1 clove garlic, minced
  • ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. oregano
  • Large pinch red pepper flakes (optional)


Preheat oven to 350. Slice eggplant, squash, beef-stake tomatoes, and bell peppers into 1/8” rounds. Toss together in a large bowl and add garlic, salt, pepper, oregano, and 2 tablespoons olive oil. Allow to sit for 5 to 10 minutes to let the flavors mingle. Heat another 2 tablespoons olive oil in a medium sauté pan. Cook about 1/3 of the vegetables, tossing gently until slightly browned. Transfer sautéed vegetables to a separate dish and repeat with remaining olive oil and vegetables.

Pour Monte Bene Garlic Marinara pasta sauce onto the bottom of a large casserole dish. Arrange sautéed vegetables over sauce as desired. Bake for 15 to 20 minutes, until sauce is bubbly and vegetables are tender.

Serve with bread and extra sauce as desired.