Ratatouille

ngredients:
1 lb fresh tomatoes, sliced into rounds approx 1/2" thick
TIP: Try to get 1-2 large tomatoes instead of a lot of small ones, the texture will hold up better
1 small eggplant, sliced into rounds approx 1/4" thick
3 zucchini
TIP: For extra visual "pop", grab one yellow, one green & one variegated.
1 red bell pepper
TIP: The longer & skinnier, the better for layering.
1 small onion, finely minced
4 cloves garlic, very thinly sliced
4 tbsp tomato paste
Fresh thyme & rosemary
Kosher salt & pepper
Olive oil (approx 2 tbsp, by the time you're done drizzling)
Herbs de provence (optional)

Directions:
Preheat oven to 375 degrees.
Using a mandolin, slice the zucchini and bell pepper into a large bowl & cover with a moist paper towel until ready to use.
Mix the onion into the tomato paste & slather over the bottom of a 10" pie dish. Layer with the garlic.
Layer tomatoes. Drizzle with olive oil & herbs.
Layer eggplant, slightly overlapping edges. Drizzle with olive oil & herbs.
Layer 3 slices of zucchini, 1 slice of bell pepper. Repeat!!
TIP: Start by making one ring around the entire outside of the pie dish. When you're ready to do the inside layer, tuck the edges under the outside ring as you go.
Drizzle with olive oil & herbs. Add 6 grinds of pepper & a generous pinch of Kosher salt.
Cover with parchment paper.
Cook for 1 hour, removing the parchment paper for the last 15min.
TIP: The veggies should retain their shape, but they should release some of their liquid, which you will see bubbling around the edge of the dish.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JENNMANUEL.