Beautifully Baked Ratatouille

Ingredients

• 2 c. tomato sauce or spaghetti sauce
• olive oil
• 1 eggplant
• 2 zucchini
• 2 summer squash
• 2 green bell pepper
• 2 red bell pepper
• fresh thyme
• salt and pepper to taste

Instructions

1. Preheat the oven to 375 degrees
2. Use a mandolin to slice the vegetables to a uniform thickness. I like using the 1/8" setting. I also cut the eggplant and bell pepper slices in half.
3. Spray a large casserole dish with non-stick spray. Pour the tomato sauce into the bottom of the dish.
4. Start by making rows of the vegetables. I like to alternate colors and overlapping edges to keep it pretty.
   
   
5. When you get to the end of the dish you can push them all back so the pieces are almost standing vertical.
   
   
6. Sprinkle your fresh thyme leaves over the top. Drizzle with olive oil and lightly salt and pepper the vegetables.
7. Cut a piece of parchment paper to fit just inside the dish without overlapping the sides.
8. Bake for about 50 minutes until all the vegetables are soft, but still hold their shape.