1MediumZucchini, stem removed and chopped into 1/2 inch cubes
1MediumYellow Squash, stem removed and chopped into 1/2 inch cubes
1MediumEggplant, ends removed and chopped into 1/2 inch cubes
4LargeTomatoes, coarsely chopped
1TbspFresh Thyme Leaves, chopped
1TbspFresh Oregano Leaves, chopped
Salt and Pepper
1Baguette, sliced into 1/4 inch slices
Ratatouille: Heat 3 Tbsp of oil in a large 4-5 quart pot over medium heat. Add the onions and sauté for 5 minutes, until soft and light brown. Add the garlic and sauté for 1 minute until fragrant. Add the peppers, zucchini, squash, eggplant, tomatoes, thyme and oregano and stir to combine. Season with salt and pepper. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally, until the tomatoes release their juices and begin to boil. Place lidded pot into Wonderbag for 2 ½ hours.
Crostini: Preheat oven to 375°F. Using a pastry brush, apply the remaining 2Tbsp of olive oil on the slices of the baguette. Place bread slices on cookie sheet and toast in the oven for 8-10 minutes or until lightly toasted. Spread goat cheese on each crostini slice.Top each slice with 2-3 Tbsp of ratatouille mixture.