I served it over couscous and topped it off with another new discovery (homemade ricotta cheese-which is super easy). It turned out to be delicious, if I do say so myself. My invited guest agreed and was impressed. He may have been just a little biased though--or maybe he knows the secret (if you flatter the cook, they cook for you more).
We then settled into the couch to watch a good Disney flick, "Ratatouille". Here's to you Remy for inspiring me to create!
1 clove garlic
1/4 red onion, finely chopped
1 red pepper
4 oz can tomato paste
1/4 C water
3 tomatoes (chopped)
1 thin eggplant
1 smallish zucchini (I had to use a monster one, but recommend smaller for a uniform size)
1 yellow crookneck squash
fresh thyme and oregano (if you can keep your herbs alive-I am pitiful at this)
salt and pepper
Roast red pepper halves under broiler or on grill and then let sit in a closed ziploc bag for 10 minutes (or buy them pre-roasted). Then, remove skin and chop. Saute garlic and onion in a little olive oil in a small pan until soft and fragrant. Add roasted red pepper pieces, tomato paste and water. Cook until heated through. Spread on bottom of oval baking dish. Cut squashes, eggplant, and tomatoes in thin slices (using a mandolin slicer if you are lucky enough to own one). Arrange them, alternating colors, overlapping but laying down so faces of the slices are partially visible. Drizzle with a little olive oil and sprinkle fresh herbs, salt and pepper.