RATATOUILLE

1. Slice the vegetables (eggplant, zucchini, yellow squash, Roma tomatoes) evenly and set them aside.
2. Preheat the oven to 390°F.
3. In a large sauté pan, heat 2 tbsp Thyme Extra Virgin Olive Oil, add diced onion and sauté for one minute. Add 3 cloves of minced garlic and sauté for one minute. Add the diced eggplant and zucchini and sauté for one more minute. Then, add the blended tomato and bell pepper sauce. Stir to combine all ingredients and cook on medium heat for another 10 minutes. Lastly, stir in the dry oregano, finely chopped basil, finely chopped thyme, salt and pepper. Pour the sauce in the provided Europa Table dish.
4. Arrange the sliced vegetables evenly on top of the sauce, starting with the outer edge of the pan. Continue adding the vegetable slices in alternating patterns to the middle of the pan. Once arranged, drizzle the vegetables with the remaining olive oil and season the vegetables with salt and pepper.
5. Cover the pan with parchment paper that is cut into a “French Toque Hat” (see video), and transfer to the preheated oven. Bake for about 20 minutes covered, then uncover the pan, and bake for another 5 minutes – until the vegetables are softened and slightly charred.
6. Once baked, remove from the oven, and serve hot. Garnish with chopped Italian parsley and chopped thyme.
7. Serve the Ratatouille as is, or with a green salad, drizzled in Golden Balsamic Vinegar and olive oil. To enhance your dish even more, add a bone-in ribeye!