Layered Ratatouille

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Layered Ratatouille (gluten free, vegan), 2 garlic cloves, very thinly sliced 1 cup tomato puree ¼ tsp. oregano ¼ tsp. crushed red pepper flakes 2 tablespoons olive oil, divided 1 small eggplant, such as Italian or Chinese 1 zucchini 1 yellow squash 1 long red bell pepper Few sprigs fresh thyme Salt and pepper bake at 375F for 45-55 min via Mediterranean Diet, Recipes and Colors! http://ift.tt/1Ef5mJe

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