1/2 eggplant, sliced very thin
1 zucchini, sliced very thin
1 summer (or yellow) squash, sliced very thin
1 green pepper, sliced very thin
1/2 cup onion, minced
1 cup tomato sauce
1 clove garlic, minced
salt and pepper to taste
1 tablespoon herbes de Provence
1 tablespoon olive oil
1/4 cup Parmesan cheese
Combine the tomato sauce, garlic, and onion in a small bowl. Spread it across the bottom of a 9 x 13 inch casserole. Alternate the eggplant, zucchini, squash and green pepper in 2-3 layers over the top. Sprinkle with the herbes de Provence, salt and pepper. Drizzle with olive oil.
Cover the casserole with a lid or parchment paper (do not use foil). Bake for 1 hour in a 375 degree oven. Remove the cover, sprinkle with Parmesan, and bake and additional 5 minutes.
The vegetables will be very soft and the tomato sauce will bubble through to the top.
This can be served over pasta, over rice, or as a sandwich filling.
Kay: Today, at my daycare, we watched the bootleg version of Ratatouille. (My parents told me that is illegal!) Then today I came home and my mom had made ratatouille for dinner! It didn't look like something I would like because I don't like tomato sauce but this tasted good. I really liked the eggplant because it just tasted like tomato sauce. I guess I like tomato sauce now! I was happy that the green peppers were not the spicy kind.
Mom (Dana): I've tried several versions in the past but I think this combines my favorite parts of all of them. When I have it as a sandwich, I use really crusty bread and melt some additional cheese over the top.