Rustic Ratatouille

I know it seems sort of redundant....rustic when Ratatouille is pretty well...rustic.  I had an extra 10 minutes today to wander through my favorite grocery store, Balducci's.  In which I found the most adorable mini-eggplant, bright zucchini, and beefsteak tomatoes.  I wanted a simple dish with lots of flavor.  Success!

Rustic Ratatouille

2 mini eggplant, sliced

2 zucchini, sliced

2 beefsteak tomatoes, halved and sliced

2 TBS of fresh thyme, minced

1/4 tsp of salt and pepper

1 TBS of Dijon mustard

1 TBS of tomato paste

1 TBS of olive oil

1/4 cup of red wine

Preheat the oven to 375degrees.  Layer the eggplant, zucchini, and tomatoes in a 9"x13"baking dish.  Sprinkle the thyme, salt, and pepper over the vegetables.  In a small bowl whisk together the Dijon mustard, tomato paste, olive oil, and red wine.  Pour over the top of the vegetables.  Cover the dish with parchment paper loosely.  Cook for 55-60 minutes. Enjoy!