Summer Vegetable Bake - Ratatouille Style

Summer Vegetable Bake - Ratatouille Style

Place in a baking pan, the following puree, made with a blender:

1 onion, in quarters
3 carrots, coarsely chopped
3 celery stalks, in pieces
2 garlic cloves
3 cups of chopped tomatoes (canned ok)
salt/seasoned salt (as desired)
pinch of red pepper
black pepper (optional, as desired)
basil, fresh or dried (as desired)

Preheat the oven to 300 degrees Fahrenheit. After puree is made and placed in baking pan, layer on top the following in a decorative pattern:

 4-5 medium tomatoes, sliced
1-2 zucchini, sliced
1-2 yellow summer squash
1 eggplant, sliced (optional, not pictured)

Bake for 2 hours covered, then uncover and bake another 30 minutes. Adjust temperature and times as needed.