Farmer Crystal's Ratatouille Torte
Thinly slice and par-boil 6 potatoes
Thinly slice a squash, a pepper, 3 tomatoes, and 1 eggplant (optional)
Thinly slice 6 cloves of garlic
Layer the par boiled potatoes in the bottom of a spring-form pan or casserole dish. Drizzle olive oil, sliced tomatoes, and a small portion of the sliced garlic. Add squash and peppers, followed by a drizzle of olive oil, a pinch of salt and more sliced garlic. Add Italian herbs (fresh or dried)
Add the final layer of tomatoes and drizzle with olive oil and top with remaining garlic.
Bake for 25-35 minutes at 425 or until tender.