Summer Ratatouille Bake
  by Amy Rabb-Liu


1/3 cup olive oil
1 tin anchovies with capers, or 1 1/2 teaspoons capers
1 tablespoon minced garlic
3 medium green zucchini
2 medium yellow summer squash
4 medium tomatoes
4 medium (2 inch diameter) sweet white onions
1 large black skinned eggplant
one handful of thyme sprigs
extra virgin olive oil
ground pepper
about 1/4 cup grated parmesan 

Put olive oil in small bowl.  Pour oil from anchovies into same bowl.  
Mince about 6 anchovies (or mince capers) and add to bowl.  Add garlic 
to bowl.  Stir vigorously occasionally as you do next steps.

Cut zucchini and summer squash lengthwise into quarters, then cut into 
chunks (about every 1/2 inch).  Toss into large non-stick roasting pan.

Cut each tomato into 8-10 wedges, then add to pan.  

Cut each onion into quarters or sixths and add to pan.

Cut eggplant lengthwise into quarters, then slice into thin (1/8 inch 
thick) quarter-circle shapes.  Add to pan.

Add thyme sprigs.  Drizzle with oil mixture.  With hands, toss ingredients 
in pan until all are coated with oil mix.  Drizzle top with extra virgin 
olive oil.  Sprinkle with pepper to taste.  Sprinkle with grated parmesan.

Bake for 50-60 minutes at 350 (preheating is optional).  

Serve warm for a fragrant, delicious burst of summer flavors.  
Leftovers are yummy cold, too.  Serves 8 vegetable lovers as a 
hearty side dish.

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