Ratatouille Casserole

My littlest one and I were watching that famous Disney movie this afternoon and she asked if we could make Remi’s dish. How could I say no. I looked up recipes, but most were for the more traditional version of this dish. So I took the ingredients that are traditional and ran with it. It turned out so good. I have been feeling a lot under the weather since this weekend and this was the first thing I have eaten other than chicken soup since Saturday. The flavors are bright and it comes together perfectly.

Ratatouille Casserole
1 medium eggplant
2 small yellow squash
2 small zucchini squash
1 tbsp olive oil
1 large onion
3 cloves of garlic minced
1 cup red wine
1 large can of crushed tomatoes
1 large or 2 small bay leaves
1 tsp thyme
salt and pepper

Slice the eggplant, squash, and zucchini thinly with a mandolin or knife. Place in bowl and salt and pepper each side. Set aside.
Halve and slice the onions thinly. Heat the olive oil in a large pan and add the onion and garlic. Saute until soft. Add the wine and reduce by half. Add the tomatoes, bay leaves, and thyme. Salt and pepper to taste. Turn to low and simmer 10 to 15 minutes.
In a greased casserole dish add half the tomato sauce. Layer the eggplant, squash, and zucchini on top. Top with remaining tomato sauce. Cover and bake at 350 for 45 minutes. Remove cover and cook 15 minutes more.
Enjoy.