Ratatouille Bake

Ingredients

• 1 large eggplant, thinly sliced
• 1 large zucchini, thinly sliced
• 1 large yellow squash, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 large tomatoes, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh thyme or basil, for garnish

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Prepare the Tomato Sauce
   • In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   • Add the garlic and sauté for another minute until fragrant.
   • Stir in the crushed tomatoes, tomato paste, dried basil, dried thyme, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens slightly. Remove from heat.
2. Preheat the Oven
   • Preheat your oven to 375°F (190°C).
3. Assemble the Ratatouille
   • In a round or rectangular baking dish, spread a layer of the tomato sauce on the bottom.
   • Arrange the sliced vegetables in an alternating pattern (e.g., eggplant, zucchini, yellow squash, bell pepper, tomato) on top of the sauce, overlapping slightly in a circular or row pattern, depending on the shape of your baking dish.
4. Season and Drizzle
   • Sprinkle the vegetables with salt and pepper, then drizzle with 2 tablespoons of olive oil.
5. Bake
   • Cover the dish with aluminum foil and bake for 30 minutes. Then, uncover and bake for an additional 20-25 minutes, or until the vegetables are tender and slightly browned on the edges.
6. Garnish and Serve
   • Remove from the oven and sprinkle with fresh thyme or basil for garnish.