Ratatouille

1 large onion, chopped
3 cloves garlic, minced
1sm eggplant, unpeeled, cubed
1 green pepper, seeded and chopped
1 zucchini, unpeeled, chopped
2 cans diced tomatoes, drained
2T olive oil
1/2c chopped fresh parsley
1t basil
1t oregano
1/2t thyme
2t salt
Dash pepper
1 loaf french bread, sliced
Combine all ingredients except bread and bake, covered, for 1 hour at 350. Uncover and bake for additional 10-15 minutes to reduce liquid.

Toast bread slices.

Serve ratatouille over bread.

Gluten Free Adaptation:

• The ratatouille itself is gluten free, you just need to serve it without the bread, such as with tortilla chips instead. I don’t know how good that would be, but I felt I needed to at least include it as an option.

adapted from The Big Book of Casseroles by Maryana Vollstedt