Baked LAYERED RATATOUILLE * eggplant, bell peppers, zucchini, yellow squash * HERBS & CHEESE * tomat

Ingredients

• 1 (6 oz.) can tomato paste
• 1/2 white or yellow onion, chopped
• 1/4 cup minced or chopped garlic
• 1 TB extra-virgin olive oil
• 3/4 cup water or wine (red or white)
• 1/2 tsp crushed/cracked red pepper
• 1 to 2 tsp. Kosher salt
• about 1 tsp. ground black pepper
• 1 small eggplant (not Japanese), trimmed and thinly sliced
• 1 medium zucchini, trimmed and thinly sliced
• 1 large yellow Crookneck squash (as straight as possible), trimmed & thinly sliced
• 1 EACH red and green bell peppers, cored and thinly sliced
• 3 TB extra-virgin olive oil
• 1 tsp. fresh oregano leaves
• 4-5 fresh basil leaves, slivered
• 1 sprig fresh rosemary
• 1/4 cup grated mozzarella cheese