Summer Vegetable Ratatouille

Ingredients

• 1 eggplant, cut in half horizontally and sliced

• 1 yellow summer squash, sliced

• 1 zucchini, sliced

• 3 small roma tomatoes, sliced

• 1 cup mozzarella cheese, sliced

• 1 1/3 cups good quality tomato sauce

• 4 sprigs thyme

• ¼ cup freshly grated aged pecorino

• Extra virgin olive oil, to taste

• Freshly ground black pepper, to taste

Instructions

1. Cut vegetables and cheese into very thin slices.

2. Pour tomato sauce into a round ceramic baking dish. Lay mozzarella slices on top.

3. Arrange the eggplant, zucchini and tomato slices on top.

4. Drizzle a liberal amount of olive oil on top and season with black pepper. Lay thyme on top and sprinkle with the freshly grated pecorino. Bake for 30 minutes at 350 degrees.