Serves 4 - 6
3-4 zucchini (medium and sliced 1/4-inch thick)
2 -3 Japanese eggplant (sliced 1/4-inch thick)
1/3 to 1/2 c. olive oil
2-3 tbsp. herbs such as; oregano, thyme, sage, or rosemary (minced and fresh)
1 1/2 lbs. tomatoes sliced 1/4-inch thick (small but not cherry)
Salt and pepper (to taste)
Preheat oven to 425 degrees F. Cut a piece of parchment paper to fit the 9 X 13 glass casserole dish, grease bottom and sides of a 9 X 13 glass casserole pan lightly with olive oil, or spray with non-stick spray.
Toss the zucchini and eggplant with the olive oil and fresh herbs. Layer the zucchini, eggplant, and tomatoes (alternately) in rows in the prepared casserole pan. Sprinkle with salt and pepper (to taste).
Bake for about 30 to 40 minutes. The vegetables should be done yet toothsome, almost al dente (tricky because under cooked eggplant is not too tasty). Serve warm or chilled. Sprinkle with Parmesan cheese (if desired).
*Please note these amounts are estimates. Based on the size and thickness of the vegetables you choose, amounts will vary. Slice the eggplant slightly thinner than the zucchini and tomatoes so they all cook at the same time.
Ratatouilles' flavors are known to improve after a day or so. When the dish was set to go in the oven, a sheet of parchment was placed over the prepared vegetables. I knew this would prevent the vegetables from drying out while roasting. Onions and bell peppers may be substituted for the eggplant.