Rat-Patoodie (My Different Ratatouille)

• 4 zucchini
• 1 onion
• 3 yellow squash
• 1 eggplant
• 28 ounces crushed tomatoes in puree
• 10 ounces tomato paste
• 2 tablespoons minced garlic
• 2 tablespoons balsamic vinegar
• 2 pinches saffron threads
• 1 tablespoon white truffle oil
• 14 teaspoon powdered thyme
• 12 teaspoon dried basil
• 18 teaspoon Worcestershire sauce, flavored pepper by mccormick
• 18 cup white wine
• light sprinkle cayenne pepper

1. Slice and cube veggies then toss in plastic container with enough white truffle oil to lightly coat.
2. Add crushed tomatoes in puree and tomato paste in sauce pan with rest of ingredients and cook on medium for 10 minutes or so.
3. Place veggies in large roasting pan, cover with sauce and bake at 350 for 1 to 1 1/2 hours, stirring every 20 minutes or so.

zucchini, onion, yellow squash, eggplant, tomatoes, tomato, garlic, balsamic vinegar, threads, truffle oil, powdered thyme, basil, worcestershire sauce, white wine, cayenne pepper

Taken from www.food.com/recipe/rat-patoodie-my-different-ratatouille-353834 (may not work)