Ratatouille Casserole

• 1 small eggplant pared, cut into 1/4 inch slices
• 4 teaspoons olive oil
• 1 large yellow summer squash cut into 1/4 inch diagonal slices
• 1 medium zucchini cut into 1/4 inch diagonal slices
• 1 medium yellow onion very thinly sliced
• 1 medium sweet red bell peppers julienned
• 3 cloves garlic very thinly sliced
• 1/4 cup tomato paste
• 2 tablespoons parsley leaves fresh chopped
• 2 tablespoons basil fresh chopped
• 2 teaspoons thyme fresh chopped
• 1/4 teaspoon salt optional
• 1/4 teaspoon black pepper fresh gound
• 1 medium tomatoes thinly sliced

1. Preheat oven to 400 Degrees F.
2. Spray nonstick baking sheet and a 1 quart casserole with nonstick cooking spray.
3. In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to coat.
4. On prepared baking sheet, arrange eggplant slices in a single layer.
5. 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.
6. Bake 12 minutes; turn vegetables and bake 8 minutes longer.
7. Reduce oven temperature to 350F (180C).
8. In a large nonstick skillet, heat the remaining 1 teaspoon oil; add onion, red pepper and garlic.
9. Saut?
10. over medium heat, 5 minutes, until onion is soft.
11. Cook covered, shaking pan occasionally, 5 minutes longer.
12. In small bowl, combine tomato paste and 1/2 cup of water; set aside.
13. In separate small bowl, combine parsley, basil, thyme, salt and pepper.
14. In prepared casserole, arrange half of the baked eggplant slices, sprinkle with 1 teaspoon of the herb mixture.
15. 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.
16. Repeat procedure, ending with zucchini.
17. Pour tomato paste mixture over layered vegetables.
18. Bake covered with foil, 50 minutes.
19. Uncover; bake 15 minutes longer.

eggplant pared, olive oil, yellow summer, zucchini, onion, sweet red bell peppers, garlic, tomato paste, parsley, basil, thyme, salt, black pepper, tomatoes

Taken from recipeland.com/recipe/v/ratatouille-casserole-36623 (may not work)