ratatouille

• 1 zucchini
• 1 yellow squash
• 1 eggplant
• 1red bell pepper
• 10 sm-med tomatoes
• white onion
• garlic
• white wine
• oregano
• red chili flakes
• S & P

1. making the sauce.
2. sauté diced onion and garlic in pan with evoo. add oregano + chilli flakes + S & P.
3. once soft add diced tomatoes cover and let simmer.
4. add white wine continue to let simmer until content with consistency.
5. make sauce in oven safe pan or once made transfer to oven safe pan.
6. should be more or less 1” at bottom of dish.
7. prepping the veggies.
8. thinly slice all of the veggie  so that they are the same thickness, around 1/8-1/4 inch.
9. layer in alternation around the pan to make it visually appealing.
10. drizzle with evoo + S & P.
11. bake at 350 ºF for 20 min covered with tin foil.