Baked Ratatouille

This is a lovely way to cook up those end of summer vegetables.  Serve as a main dish with French bread, or as a great side dish to gyros or filled flat bread.

1 thin eggplant, sliced thin
1 yellow squash, sliced thin
1 zucchini, sliced thin
1/4 of an onion, sliced thin
1 Roma tomato, sliced thin

For the sauce
1 Roma tomato, quartered
1/2 red pepper, diced
1 garlic clove, minced
1 t. Oregano

Put all sauce in a food processor and chop until fairly smooth.  Pour into the bottom of a casserole dish.  Layer the squashes, onion, tomato, and eggplant, standing up the slices. Bake, covered at 350 degrees for 40 minutes.  Uncover and bake another 15 minutes.  Let rest for 10 minutes.

If desired you can sprinkle some Parmesan or goat cheese on top