baked ratatouille

Ingredients baked ratatouille

1 cup tomato puree
1/2 onion diced
2 clove garlic minced
1 tsp thyme
1/2 tsp pepper
1/2 salt
4 thin slices swiss cheese low fat is fine
1 skinny unpeeled eggplant sliced into 1/4" thick rounds.
1 unpeeled yellow squash sliced into 1/4" thick rounds
1 unpeeled zucchini sliced into 1/4" thick rounds
1 green pepper cored and sliced into 1/4" rounds
1 tbsp olive oil
1 goat cheese for serving (optional)

how to make baked ratatouille

Preheat oven to 375°. Spray 7"x10" pan with nonstick cooking spray.

Pour tomato puree into bottom of pan and sprinkle with onion, thyme, salt, pepper, and minced garlic. Stir lightly.

Layer cheese over tomato mixture.

Arrange vegetable slices in dish, overlapping prettily. Drizzle olive oil over top and sprinkle with additional salt and pepper.

Cover with parchment paper and bake 1 hour, or until veggie slices appear soft but not mushy.

Serve with a tablespoon of goat cheese, if desired.