Anyone Can Cook: Remy’s Ratatouille

1. Preheat oven to 350F. 2. In a large ovenproof skillet or cast iron pan, gently heat 2 tbls of olive oil. Add the onions and garlic and saute until the onions just start to turn translucent; 3-5 minutes.Add the tomato sauce, thyme, and salt, bring to a boil, and then reduce the heat to a low simmer and cook until the sauce fry's and thickens to the point that you can pull the sauce away from the pan; 10-15 minutes. 3. Once the sauce has fried, remove from the heat and set aside to begin layering the zucchini and eggplant slices. 4. Starting on the outside, begin to layer the eggplant and zucchini slices making sure to overlap them so that only the top color of each slice shines through. Work your way in. 5. Once the zucchini and eggplant slices have been layered, drizzle with olive oil and sprinkle with a bit of large granule sea salt. 6. Place a cut piece of parchment paper on top of the ratatouille and bake, covered, for 1 hour. After 1 hour, remove the parchment paper and bake for an additional 10-15 minutes.