Preheat the oven to 375°
Bring a pot of salted water to a boil. Thinly slice the potatoes and parboil for about 3 minutes. Remove from water and set aside.
Coat a sauce pan over medium heat with olive oil. Add diced onion and cook stirring frequently until onions just begin to turn translucent. Add minced garlic and continue to cook until onions are completely translucent.
Add the crushed tomatoes to the pan. Season with dried basil, salt and sugar. Allow to simmer over low heat for 15 minutes.
While your sauce is simmering thinly slice the remaining vegetables. Toss with a light coating of olive oil and salt and pepper to taste.
Pour the tomato sauce into the bottom of your pan. Layer veggies in alternating colors. Cover with parchment paper and bake for 45 minutes, or until vegetables are tender.
White the ratatouille is baking, whip together the mascarpone with whatever fresh herbs you have on hand. I like to use thyme, basil, and parsley. Season with salt and pepper to taste.
Serve the ratatouille with grilled or toasted slices of crusty bread topped with herbed mascarpone!
This recipe gets a lot easier if you use a mandoline slicer to get thin consistent veggie cuts.
You can use fresh tomatoes and crush them yourself using your hands for fun, or using a food processor and pulsing a few times. Canned crushed tomatoes also work well! And really if you are short on time and energy and tomatoes you could use 1-2 cups of your favorite prepared tomato sauce.