Step 1

Prepare the vegetables by using a mandolin. Carefully slice the eggplant, zucchini, squash, and potatoes into ⅛ inch thick rounds with the mandolin. Be sure the vegetables are all sliced into the same size. Set aside.

Step 2

Prepare the red sauce by heating a large pot over medium/high heat. Add olive oil.  When olive oil is fragrant add the onion and saute for 2-3 minutes or until the onion is translucent. Add the garlic to the onion and saute for an additional 2 minutes.

Step 3

Deglaze the pot by pouring in the red wine. Scrape any onions or garlic from the pan and then add the rest of the ingredients for the red sauce into the pot.

Step 4

Bring the tomato sauce to a boil. Once boiling, cover the pot and turn the heat to low and simmer the red sauce for 15 minutes and then remove from heat.

Step 5

Prepare the bechamel sauce.vHeat a separate medium pan over medium/high heat. Add butter to the pan and when the butter is melted add flour to the butter and whisk.  When the butter and flour mixture turns into a crumble or a paste turn the heat to low/medium heat. Slowly add the milk to the pot and whisk consistently until the mixture thickens. Remove from heat and add salt and pepper. Mix and set aside.

Step 6

Preheat the oven to 375ºF.

Step 7

Assemble the ratatouille by first greasing a 10-12 inch round casserole dish or pie tin.  Add ½ cup of the tomato sauce onto the bottom of the dish and spread it around. Then, add ¼ cup of the bechamel sauce onto the bottom of the dish and spread that around.

Step 8

Next, place the sliced vegetables on top of the sauce mixture. Arrange the vegetables on their sides, alternating every other vegetable in a spiral arrangement until there are no more vegetables.

Step 9

Pour the remaining red sauce and bechamel sauces evenly over the vegetables.

Step 10

Place the ratatouille in the oven and bake for 60-75 minutes.

Step 11

Remove from the oven and top with cheese and fresh basil.