Ratatouille

Instructions

1. Slicing all the vegetables evenly is key to making a good looking Ratatouille.

   This also ensures everything cooks evenly. With a very sharp knife, cut the eggplant, zucchini, yellow squash ( or Butternut Squash) and red pepper into very thin slices, approximately 2-3-mm thick.

   First, I layer tomato sauce with the onion, minced garlic, thyme, olive oil, and seasonings. The sauce gets lots of flavors from slow cooking in the oven with your vegetables.

   Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible and alternate your vegetables for great looks. :)

   Sprinkle some olive oil a top of your Ratatouille and season it with pleasure.

   Bake everything for approximately 45 to 60 minutes, until the vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp.

   They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

   Additionally, you can serve the dish with a dab of cream cheese on top, enjoy!