Syd's Layered Ratatouille

1 med. eggplant, thinly sliced into rounds
2 med. zucchini, thinly sliced into rounds
1 med. red onion, thinly sliced into rings
1 med. sweet onion, thinly sliced into rings
2 med. green bell peppers, thinly sliced into strips
3 med. ripe tomatoes, thinly sliced
3 cloves of garlic, sliced thin
1 1/2 tsp sea salt
several twists of fresh ground pepper
3/4 tsp dried thyme
1 Tbsp extra virgin olive oil

Preheat oven to 400. Spread eggplant and zucchini slices on cookie sheet sprayed with nonstick cooking spray. Try to keep slices in a single layer, but no more than two layers. Spray tops with cooking spray. Spread onion rings in a cast iron skillet sprayed with cooking spray. Bake all until browned and carmelized, but not burned. They will bake faster if you use a convection setting, if available. (Zucchini will be finished first, then eggplant, then onion). Meanwhile, in a skillet sprayed with cooking spray, saute green pepper slices on medium high heat for about 5 minutes. Layer tomato slices on top, sprinkle sea salt and pepper over. Cook uncovered about 15 minutes on med. heat. Do not stir unless the peppers stick. Then stir only enough to unstick. When zucchini slices are done, layer them on top of the tomatoes; next layer eggplant, then layer onions. Sprinkle with thyme and garlic slices. Drizzle olive oil over everything. Using a large spoon or spatula, turn the vegetables over once, disturbing the layers as little as possible. Cover and simmer for 20 minutes, . Serve warm.

Number of Servings: 4

Recipe submitted by SparkPeople user SYDMJOHNSON.