1 tbsp. olive oil
1/2 onion, minced
2 cloves garlic, minced
1 bell or poblano pepper, diced

  • saute until onions soften, about 10 minutes

1 can diced tomatoes
2 tsp. dried basil
salt and pepper, to taste

  • add and mix well, then line the bottom of a shallow casserole dish

1 eggplant (preferably Japanese because it’s more tubular)
3-4 squash (summer and/or zucchini, again preferably tubular shaped ones)
2-3 roma tomatoes

  • slice very thinly (halving eggplant or squash pieces that are too large, to make the pieces as uniform as possible)

2 tbsp. olive oil
1 tsp. thyme
1 tsp. basil
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. pepper

  • mix together in a small bowl, then toss with vegetables
  • arrange vegetables in alternating patterns, starting at the center the dish and spiraling out to the edge
  • bake covered at 375F for 40 minutes.
  • uncover and bake another 20 minutes, until vegetables are softened

source: https://tasty.co/recipe/ratatouille