How To make Ratatouille Casserole

Ingredients: 1 small eggplant

pared and cut into
:

1/4" slices 4 teaspoons olive oil
1 large yellow squash (about 8 ounces)

cut into 1/4"
:

diagonal slices 1 medium zucchini

cut into 1/4"
:

diagonal slices 1 medium yellow onion

very thinly sliced
1 medium red bell pepper :

julienned
3 cloves garlic

very thinly sliced
1/4 cup tomato paste
2 tablespoons parsley :

fresh chopped
2 tablespoons basil

fresh chopped
2 teaspoons thyme :

fresh chopped
1/4 teaspoon salt

optional
1/4 teaspoon black pepper :

fresh gound
1 medium tomato -- thinly sliced
Directions: Preheat oven to 400 Degrees F. Spray nonstick baking sheet and a 1 quart casserole with nonstick cooking spray.
In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to coat. On prepared baking sheet, arrange eggplant slices in a single layer. Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arrange each separately in a single layer on the baking sheet. Bake 12 minutes; turn vegetables and bake 8 minutes longer. Reduce oven temperature to 350 Deg. F.
In a large nonstick skillet, heat the remaining 1 teaspoon oil; add onion, red pepper and garlic. Saut