Ratatouille V2.0

I had a ton of veggies in the house last night so I decided to make Ratatouille; with a twist! This one kinda has a lasagna feel.

Ingredients:

• 2 Tbsp EVOO
• 1 medium eggplant; cut 1/2" thick
• 1 large zucchini; cut thin w/ mandolin
• 1 medium onion; cut thin w/ mandolin
• 3/4c shredded mozzarella
• tomato sauce*
• 2 yellow bell peppers; thinly sliced
• 1 box unthawed spinach; or fresh
• 3/4c shredded mozzarella
• 1/4c fresh basil; cut
• 1/2tsp pepper; or more

*For tomato sauce, combine 14oz can of diced Italian tomatoes, 6oz can tomato paste, 1c water, and 1-2 cloves garlic (minced)

Preheat oven to 450 degrees.

Coat bottom of an 11" x 15" glass baking dish with EVOO. Next, layer the ingredients as listed above. Bake for 30min or more if you like a dark crust.

Serves 6-8