Layered Ratatouille

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Eggplant, small
  • 2 Garlic cloves
  • 1 Thyme, fresh
  • 1/2 Yellow onion
  • 1 Yellow squash
  • 1 Zucchini

• Condiments

  • 1 cup Tomato sauce, Chunky

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thebrooklyncook.com

Description

Ingredients

• 1 Cup Chunky Tomato Sauce
• ½ Yellow Onion, Diced
• 2 Garlic Cloves, Minced
• 2 Tbsp Olive Oil
• 1 Small Eggplant
• 1 Zucchini
• 1 Yellow Squash
• Fresh Thyme
• Salt
• Pepper

Directions

• Preheat oven to 375.
• Grease a baking dish (I used a 10 in round pan) and pour tomato sauce into bottom. Sprinkle diced onion and minced garlic on top of tomato sauce. Stir together with 1 Tbsp olive oil.
• Slice eggplant, zucchini and yellow squash into thin even slices. Beginning on the edge of the pan, place slices on top of tomato mixture in alternating patterns. First eggplant, then zucchini, then yellow squash. Repeat until pan has been covered.
• Drizzle oil on top of vegetables and season generously with salt and pepper.
• Sprinkle fresh thyme on top of mixture.
• Cover with parchment paper and cook 35-40 minutes or until center is bubbling and vegetables have softened but havent turned brown.
• Let cool slightly, then enjoy!