- 90 minutes
- 40 minutes
- 4 - 6
- Preheat oven to 400F
- Lay eggplant slices on 2 layers of paper towels and sprinkle with salt. Let the eggplant sit for 1 hour blotting with another paper towel from time to time. This will draw the excess water out of the eggplant and keep the ratatouille from getting soggy.
- In a bowl add crushed tomatoes, diced onions, garlic, and 1/2 tsp. of salt. Stir to combine. Pour tomato mixture into a casserole dish and make sure it covers the bottom of the dish. Note: For this recipe we used a 9 inch round ceramic dish.
- Place vegetables into the dish alternating squash, eggplant, zucchini, red pepper, in a spiral until you reach the center. Sprinkle with fresh thyme and 1/2 tsp of salt.
- Bake for 40 minutes. Then remove from oven, let cool for 15 minutes and serve.