Ratatouille

Ingredients:

2 tbsp Olive Oil

3 cloves Garlic, minced

2 Bell Peppers, diced

1 Onion, Diced

Salt @ Pepper

1 28oz can Crushed Tomatoes

1 tbsp Basil

2 Eggplants, sliced thin

2 Zucchini, sliced thin

2 Yellow Squash, sliced thin

6 Roma Tomatoes, sliced thin

For the topping:

3 tbsp Olive Oil

1 tbsp Parsley, chopped

1 clove Garlic, minced

1 tbsp Basil, chopped

Salt & Pepper

Instructions:

Preheat oven to 375 degrees. In a medium pot on medium heat add the olive oil and garlic. Sauté for a minute then add the onion and bell peppers. Season with salt and pepper. Once softened, add the can of crushed tomatoes. Mix to incorporate. Add the basil and stir. Pour this mixture into an oven safe skillet (I used a cast iron). Layer the sliced vegetables in a rose pattern on top of the tomato mixture. In a small bowl combine the olive oil, parsley, garlic, basil, salt and pepper. Brush that over the vegetables. Bake for 40 minutes covered, and 20 minutes uncovered. Let cool for a little bit and enjoy!