Korean Tofu and Vegetable Soup

Ingredients:

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2-3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• Salt and pepper, to taste
• ¼ cup chopped fresh basil (optional)

For the Vegetables:

• 1 small zucchini
• 1 small yellow squash
• 1 small eggplant
• 2-3 Roma tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 2-3 tablespoons olive oil
• Salt and pepper, to taste
• Fresh thyme or basil for garnish (optional)

Instructions:

1. Make the tomato sauce:
   • Preheat your oven to 375°F (190°C).
   • Heat the olive oil in a skillet over medium heat, then add the chopped onion and sauté until softened (about 5 minutes). Add the minced garlic and cook for another 1-2 minutes.
   • Stir in the crushed tomatoes, tomato paste, oregano, thyme, salt, and pepper. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together. If using fresh basil, stir it in at the end.
   • Spread the tomato sauce evenly across the bottom of a 9×13-inch baking dish.
2. Prepare the vegetables:
   • While the sauce is simmering, thinly slice the zucchini, yellow squash, eggplant, Roma tomatoes, and bell peppers into uniform, ¼-inch thick rounds.
   • You can use a mandoline for even slices or a sharp knife.
3. Arrange the vegetables:
   • Layer the vegetable slices alternately (zucchini, yellow squash, eggplant, tomato, bell peppers) in a circular pattern, starting from the outer edge of the dish and working inward. The vegetable slices should overlap slightly.
4. Season and bake:
   • Drizzle the arranged vegetables with olive oil and season generously with salt, pepper, and a little more thyme.
   • Cover the dish with parchment paper or foil and bake in the preheated oven for about 35-40 minutes, or until the vegetables are tender but still hold their shape.
5. Uncover and finish baking:
   • Remove the cover and bake for another 10-15 minutes to allow the vegetables to slightly brown on the edges.
   • If you like, broil the ratatouille for 2-3 minutes at the end to give it a golden, caramelized top.
6. Garnish and serve:
   • Once baked, remove the dish from the oven and let it cool slightly. Garnish with fresh thyme or basil if desired.
   • Serve as a side dish or over crusty bread or rice as a light meal.