Baked ratatouille

Photo from victoriamcginley.com

4 small or 2 medium summer squash or zucchini, about 1 lb., thinly sliced

1 large or 2 small eggplant, about 1 lb., thinly sliced

2 medium bell peppers, diced

4 large paste/plum tomatoes, about 1 lb., chopped, or 3 cups canned tomatoes

3 tablespoons olive oil

1 large onion, diced, about 2 cups

2 large garlic cloves, minced

1 tablespoon minced hot pepper, seeds removed if you don't like hot spice

1 teaspoon dried herbs or 1 tablespoon fresh herbs- thyme, oregano, basil etc.

1 teaspoon salt

a few pinches black pepper

1 ½ cups parmesan or other hard cheese, grated

fresh basil and/or parsley, chopped, for garnish

Preheat the oven to 375 degrees.  Heat the oil in a medium skillet.  Sauté the onion with a few pinches of salt for 2 minutes, then add garlic, hot pepper, sweet peppers and herbs and sauté 5 minutes more.  Add the tomatoes and cook until liquid is a bit reduced, about 10 minutes.  Set aside.

Grease a 12" cast iron skillet or a 9 x 13 glass baking dish.  Sprinkle the sliced vegetables with salt and pepper.  Layer 1/3 of the sliced vegetables into the skillet/dish, then spread on 1/3 the onion tomato mixture and 1/3 the cheese.  Layer on another 1/3 of the vegetables, 1/3 of the onions/tomatoes, and another 1/3 of the cheese.  Finish with the remaining vegetables and onions/tomatoes, reserving 1/2 cup cheese .  Cover with foil and bake for 40 minutes.  Uncover, sprinkle the remaining cheese on top, and bake for another 20 minutes, until all vegetables are very tender.  Let stand 10 minutes, and garnish with basil and parsley just before serving. Serves 4-6.