Ratatouille Casserole

Ingredients

• 2 tbsp. dry white wine
• 2 tbsp. tomato paste
• 1 c. diced roasted red bell peppers
• 1/3 c. chopped fresh basil leaves
• 4 cloves garlic, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 3 medium Roma tomatoes (about 3/4 lb. total), thinly sliced
• 1 large zucchini (about 12 oz.), thinly sliced
• 1 small globe eggplant (about 12 oz.), halved lengthwise, thinly sliced into half moons
• 1/3 c. extra-virgin olive oil
• 1 tsp. roughly chopped fresh thyme leaves

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