A fragrant vegetable stew from the French Riviera...with a detour through A Slice of Spice kitchens.
Heat 2 tbsp olive oil over medium high heat. Add onions and bell pepper and simmer 3-4 minutes. Add minced garlic and simmer one minute more. Add both cans of chopped tomatoes, salt, pepper, sugar, and fennel. Lower heat and simmer for 10 minutes. Turn off heat.
Preheat oven to 350 degrees. Arrange vegetable slices around the outer edge of the skillet on top of the tomato sauce, alternating eggplant, yellow squash, zucchini, and tomato. Repeat to the inside of the first ring, then fill in the center with remaining slices. Sprinkle with a pinch of salt and pepper. Cover with foil and bake for 40 minutes. Remove from oven and remove foil.
Raise oven temperature to 375 degrees. Combine olive oil, balsamic vinegar, and fresh herbs. Drizzle over vegetables. Sprinkle with salt, parmesan cheese, and mozzarella cheese. Put back into the oven uncovered for 20 more minutes. Remove and let stand for 5 minutes.