Ingredients

Veggies

• 1 chinese eggplant
• 1 yellow squash
• 1 zucchini
• red bell pepper
• 2-3 medium sized potatoes (or sweet potatoes!)

Base

• 1-2 cup tomato sauce (or crushed tomatoes, olive oil, apple cider vinegar, garlic, basil, herbs de provence, salt, pepper, chili powder)

• 2 cloves garlic

• 3-4 thyme sprigs

• 1 Tbsp olive oil

• 1/2 tsp chili flakes

• salt

• pepper

Bechamel sauce

• 1 Tbsp unsalted butter
• 1 Tbsp all-purpose flour
• 1 cup milk
• 1/8 tsp Nutmeg (or 1/4 tsp mace)

Directions

1. Preheat oven at 375 degree Fahrenheit. Bring 2 cups of water to rolling boil. Season with salt. Slice red potatoes. Drop in water and boil for 3-4 minutes or until par cooked. Drain on a paper towel and set aside. While potatoes cook and cool down, slice rest of veggies - squash, bell pepper and eggplant.
2. To make Béchamel - Microwave 1 cup of milk in microwave safe container. Set aside. Heat 1 tbsp butter in sauce pan. Add 1 tbsp flour and cook until raw flavor of flour goes away. 1-2 minutes. Don't let flour turn brown. Add warm milk 1/4 cup at time and stir well to avoid lumps. Add all of milk and continue coking until sauce thickens and coat back of a spoon. Season with salt, nutmeg, and black pepper. Set aside.
3. Spray baking dish with cooking spray. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil. Mix well while still leaving well spread. Drizzle béchamel sauce on the top, swirl into the tomato sauce.
4. Layer sliced veggies on top. I like to make a spiral stack of vegetable slices for presentation just like ratatouille. Drizzle with olive oil. Sprinkle salt, thyme, and black pepper on top.
5. Cover with parchment paper. Bake for 55-60 minutes or until all veggies are tender. You will see tomato sauce bubbling on the sides.
6. Let it cool for 5 minutes. Serve with side of crusty bread to scoop the sauce. Enjoy!