Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the oil and season the sauce generously with salt and pepperTrim the ends off the eggplant, zucchini and yellow squash. Trim the of the red pepper and remove the core ... more