Ratatouille

1 aubergine (12 in)
1 yellow squash (12 in)
1 green zucchini (12 in)
3 roma tomatoes
Olive oil for rubbing onto the vege

Preparations of Vege's:
Slice every vegetable into 2-3mm think circles. Put slices of aubergine, squash and zucchini into a big bowl. Pour some olive oil and toss all the vegies around. Heat a pan and sear the oiled vegies. 

Sauce Ingredients:
1 cup chopped onions
4 cloves of fresh garlic, minced
1 cup chopped red bell pepper
1 can of diced tomatoes or 400 mg fresh tomato, diced
1/2 tsp ground oregano 
Salt and pepper
handful of basil
Olive oil for cooking

Cooking of Sauce:
After searing the vege with the same pan, on medium heat, put in some olive oil and saute garlic, onion until golden and fragrant. Put in chopped bell pepper and cook for 1 more minute. Put chopped tomatoes and cook until softened. Add in oregano. salt aand pepper. Cook until everything softens and turns thick.

Assembly:
Preheat oven to 200 F.
Put sauce onto base of baking pan.
Put basil over sauce.
Arrange 4 vege in sequence over sauce.
Bake for 15 minutes.