Ratatouille

I had forgotten about this recipe until I got a request for it yesterday.  This recipe was researched and developed after watching Disney's Ratatouille a bazillion times with my kids.  And because I'm visually driven, I have to arrange my veggies in the dish like Remi does in the movie.  My husband, a real meat and potatoes kind of guy, looks forward to this all-veggie dish each summer; the bulk of the ingredients come fresh from my father-in-law's garden.  

Ratatouille

2 Yellow squash, cut into thin rounds
3 Zucchinis, cut into thin rounds
1 Eggplant, cut into thin slices (it will need to be cut in half first, or use 2 Japanese eggplants)
1 Medium yellow onion, cut into thin slices
4-5 Small tomatoes, cut into thin slices
***Note: I use my mandoline slicer and it takes no time at all. You don't want your veggies paper-thin or else they'll disappear in the oven.***
2 Tbsp olive oil
1 tsp balsamic vinegar
1 Can tomato paste
1 Tbsp sugar
3 Cloves of garlic, minced or pressed
1 tsp basil
1 tsp dill
1 tsp parsley flakes
1/2 tsp black pepper
1/2 tsp salt
Dash of oregano
Sprinkling of red pepper flakes (more if you like things hot and spicy)
1 Big or 2 medium tomatoes

In a food processor, combine all ingredients other than the sliced veggies at top. Blend into a fresh, zesty tomato sauce. 

Wet the bottom of a baking dish with sauce. Place the sliced veggies in dish in whatever order you would like (I placed mine like in the movie--with the veggies on their sides, forming a ring around the dish and then a column in the center).

Pour the rest of the sauce over the veggies. Do not add extra water; the veggies will release more than necessary.

Cover the dish with foil or parchment paper and bake at 375 for about an hour.

Serve over rice as a main dish or alone as a side item.