Start by slicing up your zucchini, and eggplant and place into a casserole dish. Mince 2 cloves of garlic, drizzle 1 tsb of EVOO, and add your choice of seasoning. Preheat your oven to 325 and bake for about 20 minutes. While you have your casserole dish in the oven you can start your tomato topping.
Start by dicing all your tomatoes, mince 2 cloves of garlic, chopped parsley and basil, and 1 tsb of EVOO drizzled on top of everything in a large pan on medium heat. You can now add some more seasoning as well to taste. Once the tomatoes have softened up (about 15-20 min) pour the mixture over top of your eggplant and zucchini casserole. Pop the casserole back into the oven for an additional 20 minutes at 325ºF
Optional: Cook a package of brown rice spaghetti pasta in a large pot of boiling water until soft. Next rinse off any sticky residue that may appear. Your casserole should now be finished and ready to be eaten with a side of delicious gluten free pasta.