1. Add extra virgin olive oil on the bottom of a baking pan. Cover with sliced beets. Sprinkle some salt and garlic over beets.
2. Spread artichoke hearts over the beets add prunes on top of the artichokes.
3. Put the slices of an eggplant on top. Sprinkle salt over the eggplant and drizzle the coconut aminos teriyaki sauce. Sprinkle with garlic.
4. Layer sliced pear over the eggplant, sprinkle with some salt and spread the mushrooms over the pear slices.
5. Sprinkle with feta cheese and sliced almonds. Drizzle some teriyaki sauce and sprinkle with salt and garlic.
Bake in the oven at 350F for 40 min.
When it is ready, drizzle balsamic vinegar over the dish.