Off the Charts Ratatouille

Preheat the oven to 375 degrees.

Made in a round casserole dish, you will concoct three layers for this dish.  On the bottom is some pulpy tomato sauce, then you squeeze in the vegetables, then you will top with a little olive oil and herbs.  Enjoy!!

1 Sliced eggplant, 4 sliced tomatoes, 1/2 peeled and sliced butternut squash, 2  sliced zucchini. I slice each veg to 1/4 inch.

First Step

In a pan make a tomato sauce.  Saute 1 chopped red onion and 1 chopped red pepper.  Add a large can of diced tomatoes (about 796 ml)  and 1 small can crushed tomatoes.  Add 1 tbsp. dried basil and 1 tsp. garlic powder, salt and pepper.

Pour sauce at the bottom of a round casserole dish.

Second Step

Alternate and add the sliced veggies so that they are standing up and going around the casserole.  I added the larger veg first like the squash and eggplant, then squeezed the smaller rounds like the zucchini in between the larger slices.

Third Step

Then mix up a concoction of 1/4 cup olive oil, such as a flavored one like pesto, then add a tsp. each of a few of your favorite dried spices, ie oregano, rosemary, thyme.  I also added a few fresh sprigs of thyme over top. Dot around the top of the ratatouille and let sit for 10 minutes before you put into the oven!

Bake with foil on at 350 degrees, for 40 minutes, then remove foil, turning oven up to 375 degrees. Bake for another 40 minutes or less.

So delicious!