Classic French Ratatouille

Preheat oven to 375°F (190°C). Slice eggplant, zucchini, yellow squash, and tomatoes into 1/4-inch rounds.

Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and garlic until soft, about 3 minutes.

Add crushed tomatoes, red bell pepper (diced), thyme, salt, and pepper. Simmer for 10 minutes, then spread sauce in the bottom of a baking dish.

Arrange the sliced vegetables in overlapping layers over the sauce, alternating eggplant, zucchini, squash, and tomato.

Drizzle remaining olive oil over the vegetables. Sprinkle with mozzarella and Parmesan cheese if using.

Cover with foil and bake for 30 minutes. Remove foil and bake another 15-20 minutes, until vegetables are tender and lightly browned.

Let cool slightly. Garnish with fresh basil before serving.