Layered Ratatouille

• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 1/2 tsp. dried oregano
• 1 tsp. fresh thyme finely chopped
• 1/4 tsp. red pepper flakes (or to taste)
• 1/2 tsp. fennel seed
• 3 cups crushed tomatoes (do not drain)
• 4 Tablespoons olive oil, divided
• 2 small eggplants, Italian or Chinese
• 2 zucchini
• 2 yellow squash
• 2 long red bell pepper
• Few sprigs of fresh thyme
• Salt and pepper
• Chiffenade of Basil for garnish

1. Preheat oven to 375 F.
2. Mix the first 7 ingredients (2 Tablespoons of EVO)
3. and allow to sit during preparation.
4. With a sharp chef's knife, trim and thinly slice the zucchini, squash, red bell pepper and eggplant.
5. Salt the eggplant to remove moisture and allow to sit for 1.5 hours. Drain and pat dry with paper towels.
6. Pour tomato mixture into bottom of oval baking dish (10" to 12").
7. Atop the sauce arrange slices of prepared vegetables concentrically from outer edge to the inside of the baking dish and overlapping so that each flat surface is visible. alternating vegetables. You should be able to go around twice.
8. Drizzle remaining EVO over the vegetables and season generously with salt and pepper. Sprinkle fresh thyme over the dish.
9. Cover the dish with parchment paper.
10. Bake for approximately 40 to 50 minutes, until vegetables have released their liquid, and clarly cooked but with some structure so they are not totally limp.They should not be brown on the edges and you should see the tomato sauce is bubbling up around them.
11. Garnish with the basil, serve with soft goat cheese on top alone, or with some crusty french bread atop polenta, couscous or your choice of grain.

onion, garlic, oregano, thyme, red pepper, fennel seed, tomatoes, olive oil, eggplants, zucchini, yellow squash, long red bell pepper, thyme, salt, basil

Taken from www.epicurious.com/recipes/member/views/layered-ratatouille-52828131 (may not work)