Smoky Ratatouille

Ingredients:

• 4 large tomatoes

• 2 medium eggplants

• 2 yellow zucchinis

• 2 green squash

• For Sauce:

• 2 tbsp Pompeian Robust Extra Virgin Olive Oil

• 1 large sweet onion, diced

• 1 large red bell pepper, diced

• 4 minced garlic cloves

• 2 tsp smoked paprika, 1 tbsp herbes de provence, Ground black pepper, 1 ½ tsp salt, 1 tbsp fresh thyme, (about 4 sprigs)

• 1 ½ cups crushed tomatoes

• 1 tsp sugar

• 2 tbsp Pompeian Organic Balsamic Vinegar

• 8 to 10 basil leaves, chopped

• ½ cup heavy cream

• For Topping:

• 2 to 3 tbsp Pompeian Organic Extra Virgin Olive Oil

• 1 tbsp fresh thyme

• ½ cup Parmesan cheese

Directions:

1. Sauce: Preheat a frying pan over medium heat and add a few tablespoons of olive oil. Add the diced pepper and onion. Saute the mixture until the onion is translucent and tender; do not brown. Add the minced garlic.

2. Season the mixture with herbs and spices. Add the tomatoes, sugar and balsamic vinegar next. Cook the sauce over medium-low heat, simmering for about 5 minutes. Add the chopped basil last, along with the heavy cream. Stir the cream in, then remove from heat.

3. Preheat the oven to 375F. Prepare the vegetables: Cut all vegetables the same thickness, about 1/8th of an inch. Once all the vegetables are sliced, layer them alternating all 4 vegetables. 

4. To assemble the dish, first spread 3/4 of the sauce into the bottom of a large casserole dish. Arrange the vegetables, starting from the outside of the casserole and work your way in. Spoon the remaining sauce in between the vegetables and around the edges.

5. Top with olive oil with fresh thyme. Cover the casserole dish with foil and place into oven. Bake at 375F for 1 hour; 50 minutes covered, then remove the foil, add parmesan and bake for another 10 minutes uncovered.