Ratatouille Casserole

Directions

Preheat oven to 400 Degrees F.

Spray nonstick baking sheet and a 1 quart casserole with nonstick cooking spray.

In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to coat.

On prepared baking sheet, arrange eggplant slices in a single layer.

Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arrange each separately in a single layer on the baking sheet.

Bake 12 minutes; turn vegetables and bake 8 minutes longer.

Reduce oven temperature to 350℉ (180℃).

In a large nonstick skillet, heat the remaining 1 teaspoon oil; add onion, red pepper and garlic.

Saut? over medium heat, 5 minutes, until onion is soft.

Cook covered, shaking pan occasionally, 5 minutes longer.

In small bowl, combine tomato paste and ½ cup of water; set aside.

In separate small bowl, combine parsley, basil, thyme, salt and pepper.

In prepared casserole, arrange half of the baked eggplant slices, sprinkle with 1 teaspoon of the herb mixture.

Continue layering with half of each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling 1 teaspoon of the herb mixture between each layer.

Repeat procedure, ending with zucchini.

Pour tomato paste mixture over layered vegetables.

Bake covered with foil, 50 minutes.

Uncover; bake 15 minutes longer.