I Smell A Ratatouille

• 1 inch eggplant small to medium, sliced 1/4
• 3 inches zucchinis large, sliced 1/4
• 1/4 inch smoked mozzarella "log" of fresh, sliced
• 3 bell peppers broiled, sweated out, and peeled, then cut into strips
• 2 tomatoes large, chopped
• 1 tablespoon tomato paste
• 1/2 onion chopped
• 2 garlic cloves minced
• 3 tablespoons tarragon finely chopped, or 1- 2 tsp dried tarragon
• 5 basil leafs of, finely chopped, plus some extra for garnish
• 2 teaspoons herb
• 1/4 cup half & half
• 1 tablespoon agave nectar
• 2 sheets Pepperidge Farm Puff Pastry Sheets
• olive oil to for cooking
• salt
• pepper

1. Preheat Oven to 350-375. Defrost the puff pastry sheets and spread over baking dish.
2. Make the tomato sauce: Cook the chopped tomatoes, tomato paste, onions, and garlic over medium heat until sauce thickens. Add water or more paste as necessary. Add in the herbs (tarragon, basil, herb & spice mixture) and stir. Slowly incorporate the half & half and agave and adjust until you reach the desired balance of acidity and savory.
3. Precook the eggplant. I find this step extremely important unless you're using Japanese eggplants which cook more easily. Saute the eggplant slices in olive oil over medium to high heat and flip on other side until cooked and soft.
4. Spread the tomato sauce into the baking dish on top of the puff pastry. Then layer the veggies and cheese on top (eggplant, zucchini, bell pepper, cheese, and so forth).
5. Bake for about 40-50 minutes until puff pastry is golden brown and vegetables and cheese are bubbly without being overcooked.

mozzarella, bell peppers, tomatoes, tomato paste, onion, garlic, tarragon finely chopped, basil, herb, nectar, pastry, olive oil, salt, pepper

Taken from www.yummly.com/recipe/I-Smell-A-Ratatouille-1659317 (may not work)