Made my first ratatouille the other day. I don’t have pictures but it turned out wonderful.

Fresh chopped tomatoes
Tomato paste (add water)
Olive Oil
Garlic
Onions
Oregano, Thyme, Rosemary
Salt and pepper
Very evenly sliced:
Eggplant, Yellow Squash, Zucchini, and Red and Orange bell peppers

Make a nice tomato sauce with the tomatoes, tomato paste, olive oil, garlic, onions and seasonings. Spread over the bottom of a baking pan or casserole dish. Evenly spread those nicely sliced veggies on top overlapping each other and making sure a little edge touches the sauce. Sprinkle veggies with some more seasonings and cover with wax/parchment paper and put into oven at 375 for about 30-45min, veggies should NOT brown but be nice and sweaty and the tomato sauce should be bubbling when done. Serve over couscous or quinoa.
Veggie Layering

Funny Story:
I was making couscous in the rice maker, experimenting to see if it would come out right. When I uncovered the cooker, I realized this couscous is awfully funny looking. Chris comes over to take a look, has a tastes and says he doesn’t know if it’s done or not and he doesn’t know if it’s even couscous or not. He calls over this guy Alex, who happens to know all about veg head foods and he proclaims, it’s quinoa! And it’s delicious! Lucky for me, Alex was there. Ha!