Standfast's Roasted Ratatouille

I've been itching to do a recipe with eggplant, because the farmer's market has had some lovely eggplants.  It is also starting to get out of zucchini and summer squash season, so I opted to do a ratatouille.  For this one, though, instead of putting everything in a pot and letting it simmer to create that beautiful sauciness, I used the vitamix to make a slightly spicy tomato sauce and then roasted everything in the oven.  It came out great!  I would definitely make this again.

What you need:

• 1 onion, rough chopped
• 2 carrots, rough chopped
• 2 celery stalks, rough chopped
• 1 tbsp minced garlic
• 1 red bell pepper, de-seeded and roughly chopped
• 1 poblano pepper, de-seeded and roughly chopped
• 2 habanero peppers, de-seeded and roughly chopped
• 2 green tomatoes
• 1 pink tomato
• 1 tsp herbes de provence
• Basil leaves
• Salt & pepper to taste
• 2 Japanese eggplants, thinly sliced
• 5 roma tomatoes, thinly sliced
• 1 heirloom tomato, thinly sliced
• 2 zucchini, thinly sliced
• 2 yellow squash, thinly sliced
• 2-3 oz. Romano cheese

Preheat the oven to 350 degrees.

To start, make a puree of the first 12 ingredients (onion through salt & pepper).  Next, grease an 8 x 11 baking dish and pour about 3/4 of the puree into it.  

Now arrange your eggplant, tomatoes, zucchini, and squash in a spiral around the dish, like so:

Pour the remaining puree over the top, and grate the cheese over the top.

Cover and bake for an hour, then uncover and bake for an additional 20 minutes.  Enjoy!  It's actually way better the second time you eat it, so make sure to leave enough for leftovers!