Ratatouille

It is summer time and this is a nice light side or main dish.  We found that it tastes better reheated the next day.

Ingredients
12 oz can diced tomato
1 tbs garlic
1 large onion
salt and pepper to taste
2 zucchini
2 yellow squash
1 Italian eggplant
1 red bell pepper
Fresh thyme
1 tbs olive oil

In a small pot heat diced tomatoes and garlic.  With a hand blender puree the tomatoes.  I like to leave a few tomato chunks in the sauce.

Run each vegetables through a food processor separately with the slice blade or use a mandolin and slice all the vegetables to the same size.  Set aside each vegetable in a separate dish.

Preheat oven to 375.

In a 9x13 baking dish pour pureed tomatoes and cover with sliced onions.  Salt and pepper onions.  On top of the onions arrange the sliced zucchini, yellow squash and eggplant in alternating rows.  Top with red bell pepper.  Salt and pepper the vegetables.  Spray with olive oil and sprinkle with fresh thyme.
Cover with parchment paper and bake for 45 minutes or until vegetables are cooked and the tomato is bubbling up around the edges.

Top with goat cheese and serve.