Ratatouille's Ratatouille

Ingredients

• 1/2 onion, finely chopped
• 2 garlic, close very thinly sliced
• 1 cup tomato puree
• 2 tablespoons olive oil
• 1 small eggplant, longer than fat
• 1 small zucchini
• 1 small yellow squash
• 1 red pepper, longer than fat
• fresh thyme
• 2 tablespoons soft fresh goat cheese

Directions

1. 1

   Preheat oven to 375.

2. 2

   Add 1 tablespoon of olive oil to a skillet set on medium high, saute onion and garlic tile transclucent, add fresh thyme.

3. 3

   Pour sauce into the bottom of a baking dish (preferable oval) or in a oven safe iron skillet.

4. 4

   Trim ends off the eggplant, zucchini and yellow squash. Treim the edges of the red papper and remove the core.

5. 5

   Slice all vegetables to approximately 1/16 thick.

6. 6

   Arrange slices of vegetables on top of the sauce in a concentric circle pattern from the outside to the inside.

7. 7

   Drizzle remaining tablesppon olive oil over the vegetables and season with salt and pepper.

8. 8

   Cover dish with parchment paper cut to fit inside dish.

9. 9

   Bake for approximately 45 to 55 minutes until vegetables have released their liquid and are clearly cooked. The sauce should also be bubbling, do not let the vegetable edges brown.

10. 10

    Serve with a dab of soft goat cheese, alone or atop some French bread, polenta, couscous.