Ratatoilli

This is so amazingly good and versatile. It really is better the next day. I serve it so many ways, with crusty french bread, in calzones, on pasta, Nick loves it when I add lasagna noodles in it also.
It is a little time consuming but once the chopping is over all you have to do is wait for it to bake. Start in the afternoon if you want it for dinner.

1 yellow onion
5 cloves garlic
about 1 Tbs thyme
Kosher salt
pepper

1 red pepper sliced super thin
2 zucchini slice super thin
1 eggplant sliced super thin (I use a japanese eggplant and a serated knife works best) after slicing lay on a paper towel and sprinkle kosher salt pat dry after 10 min this takes away the bitter taste
3-4 roma tomatoes sliced thin
fresh basil chopped

Pre heat oven to 375

Saute up the chopped onion until translucent with a little olive oil, add garlic until fragarant add thyme salt and pepper
set aside
In a large baking dish (keep in mind this shrinks down while cooking by about half)
put a layer of onion/garlic mix
Put one layer of each in the following order
eggplant, zucchini, red pepper, tomatoes, sprinkle basil, little salt, pepper.
On the last layer alternate above so you can see all the different colors (like a fan design)
On the top drizzle a little olive oil over the top, cover with foil and bake for about 2 and 1/2 to 3 hours.
So yummy enjoy!