Layered Ratatouille (gluten free, vegan), 2 garlic cloves, very thinly sliced  1 cup tomato puree  ¼ tsp. oregano  ¼ tsp. crushed red pepper flakes  2 tablespoons olive oil, divided  1 small eggplant, such as Italian or Chinese  1 zucchini  1 yellow squash  1 long red bell pepper  Few sprigs fresh thyme  Salt and pepper bake at 375F for 45-55 min
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