Ingredients:

• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 2 cups pasta sauce
• 1 large zucchini
• 1 large japanese eggplant
• 6 roma tomatoes

Instructions:

1. In a 10-inch cast iron skillet, saute onion until it becomes soft and transparent. Add garlic, cook and stir until fragrant for an additional minute. Pour in pasta sauce, bring to bubbling, and reduce heat to a low simmer.
2. While pasta sauce is simmering, carefully slice zucchini, eggplant, and roma tomatoes to even 1/8-inch thick slices.
3. Preheat the oven to 375°F. Arrange veggies in concentric circles in the skillet. Cut a circle of parchment paper and place it on top. Bake the ratatouille for one hour. Serve with pasta or polenta.

Serves 4-6