Remy's Ratatouille

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1/2 onion, finely diced
• 2 garlic cloves, very thinly sliced
• 1 cup tomato puree
• 2 tablespoons olive oil, divided
• 1 small eggplant (chinese eggplant)
• 1 small zucchini
• 1 small yellow squash
• 2 roma tomatoes
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 preheat oven to 375 degrees f.
• 2 cut a piece of parchment to fit about half way down an oval baking dish, about 10" in the longest direction.
• 3 pour tomato puree into bottom of baking dish.
• 4 drop the sliced garlic cloves and diced onion into the sauce.
• 5 stir in 1 tablespoon of the olive oil and season with half the salt and pepper, stirring to mix evenly.
• 6 trim the ends off the eggplant, zucchini, yellow squash, and tomatoes. using a mandoline slicer, slice each vegetable very thin, about 1/8" thick.
• 7 arrange slices on top of the tomato sauce in a large spiral, overlapping each vegetable slightly, and keeping the order the same (all the vegetables may not fit, as this is more about presentation).
• 8 drizzle the remaining olive oil on top and season with remaining salt and pepper.
• 9 remove thyme leaves from stems and sprinkle on top.
• 10 cover with parchment paper.
• 11 bake for 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left.
• 12 serve by scooping up layers with some sauce below, trying not to disturb the overlapping slices.