Ratatouille

True to my typical ad-lib style of cooking, this "dish" has no real recipe. My inspiration for meals starts by reading recipes online to get ideas for ingredients and cooking times and temperatures. Then I do my own thing with what I have on hand and make a recipe mine. I only follow a recipe or measure quantities of ingredients if I'm making a cake. Anything else I make is seasoned to my own taste and it's always delicious, or so I've been told!

So, here's how I used up some of my super fresh veggies from the produce co-op for lunch today...

1 eggplant cut into 1/4 inch rounds
3 tomatoes cut into 1/4 inch rounds
2 bell peppers chunked
4 zucchini squash chunked
garlic powder
dried basil
kosher salt
olive oil
5 sprigs fresh rosemary *I don't think the rosemary added any flavor, I just try to use it a lot because it grows like a weed in my yard

Cut and salt the eggplant and let stand for one hour. Dust off water from eggplant and place one layer in bottom of casserole dish that has been coated with olive oil. Top with zucchini, peppers and tomato. Sprinkle with garlic powder, basil and salt (to taste). Repeat layering veggies and seasonings until you don't have any left. Place rosemary on top and drizzle with olive oil. Bake covered in preheated 350 oven for 40 minuets.

Wonderful!