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Slow Roasted Ratatouille

Ingredients

• For the puree
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tablespoon garlic, minced
• 1 red bell pepper
• 1 poblano pepper
• 2 chili peppers
• 1 can (28 oz) ~800 g of crushed tomatoes
• handful basil leaves
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon herb de Provance
• For the sliced vegetables
• 2 Japanese eggplants, sliced thinly
• 6 Roma tomatoes, sliced thinly
• 2 yellow squash, sliced thinly
• 2 green zucchini, sliced thinly
• For the topping
• 2 tablespoons olive oil
• 1 to 2 cloves garlic, minced
• 1 teaspoon thyme leaves, chopped (I used dried but fresh would be better)
• salt and pepper

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