Ratatouille

Ratatouille  :

1/2 onion, finely chopped

2 garlic cloves, very thinly sliced

6 tomatoes puree

2 tablespoons olive oil, divided

1 Italian eggplant

1  zucchini

1 yellow squash

1 red bell pepper

10 sprigs fresh thyme

Salt

pepper

soft goat cheese, for serving

Steps:

1. Preheat oven to 375 degrees F.
2. Pour tomato puree into bottom of the 2L baking dish. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
3. Trim the ends off the eggplant, zucchini and yellow squash. Remove core from the red pepper 
4. cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
5. on top of the tomato sauce, arrange slices of the sliced vegetables alternating the order.
6. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. sprinkle thyme leaves on top of the vegetables.
7. Cover with aluminium foil and Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
8. Serve with a dab of soft goat cheese with your choice of grain or pasta.