Ratatouille

INGREDIENTS

canola oil
onion, chopped
eggplant, very thinly sliced
garlic
summer squash, very thinly sliced
tomatoes, sliced if not cherry
bell peppers, cut in to thin slices
1 t salt
1 t black pepper
1 t onion salt
1 t Italian seasoning
Cashew cheese substitute

PREPARATION

Heat oven to 350 degrees.

Saute onions, eggplant and garlic until browned. Leave in oven proof pan.

In a large shallow pot with lid, put sauce, then squash, peppers, tomatoes and cashew cheese substitute, then spice mix. Repeat for a total of two layers. Then put tomatoes on top. Put lid on and bake for 1 hour.