Ratatouille | Cruise Scoop

Ingredients

• 3 Tbsp (45 ml) olive oil, divided, plus extra for greasing
• 2 red bell peppers
• 2 tsp (6 g) minced garlic
• ½ C (76 g) yellow onion, chopped
• 5 plum or Roma tomatoes, chopped
• Sea salt and freshly ground pepper
• 1 med zucchini, thinly sliced
• 1 med crookneck or yellow squash, thinly sliced
• 1 Japanese or Chinese eggplant, thinly sliced
• 4 Roma tomatoes, thinly sliced
• 4 sprigs fresh thyme, plus extra for garnish