• 6 oz can tomato paste
• ½ diced onion
• 3-4 cloves minced garlic
• ½ cup water
• 2 T olive oil
• 1 small eggplant cut into thin rounds
• 1 zucchini cut into thin rounds
• 1 yellow squash cut into thin rounds
• 1 red bell pepper cut into thin round slices
• 3 more Tablespoons olive oil
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• Parmesan cheese

Preheat oven to 375. Spread tomato paste over the bottom of an 8” cast iron skillet.  Sprinkle on the onion and minced garlic.  Mix the 2 Tablespoons of olive oil with the water and pour over tomato paste and onions and garlic.  Next arrange the vegetables by starting at the outer edge or of the skillet and work inward in a circular pattern, beginning with a slice of eggplant, then yellow squash, followed by zucchini and red pepper.  Repeat this pattern until the skillet is filled with vegetables from the outside to the center.  Sprinkle vegetables with salt and pepper and Italian seasoning and drizzle 3 Tablespoons olive oil over vegetables.  Cover with a piece of parchment paper cut to fit in the skillet.  Bake Ratatouille for approximately 40 minutes or until vegetables are tender.  Remove the parchment paper and sprinkle some Parmesan cheese over the top of casserole before serving.

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