Ratatouille

Ratatouille 1 eggplant 6 heirloom or roma tomatoes 2 yellow squashes 2 zucchinis Sauce 2 tbsp extra virgin olive oil 1 medium white onion, finely diced 4-5 cloves garlic, minced 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 1 tsp salt 1/2 tsp pepper 28 oz crushed tomatoes 1/4 cup thinly sliced fresh basil Seasoned topping 2 tablespoons thinly sliced fresh basil 1 teaspoon minced garlic 2 tablespoons finely chopped fresh parsley 2 teaspoons fresh thyme leaves 1/2 tsp each of salt and pepper 4 tbsp extra virgin olive oil Preheat oven to 375 degrees U sing a sharp knife or a mandoline, slice the eggplant, tomatoes, squash and Zucchini into 1/8 inch thick rounds. To keep the eggplant from turning brown, Place rounds into a bowl of cold water with some lemon juice. Set veggies to To the side. Make the sauce: Heat the extra virgin olive oil in