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1
Preheat the oven to 350 degrees F. In a 12-inch non-stick skillet heat 1 tablespoon olive oil over moderate heat and cook the onions, stirring occasionally, for 5 minutes.
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2
Spread onions in bottom of a 9 X 13 heavy casserole (preferrably enameled) and sprinkle evenly with 1/4 cup Gruyere.
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3
In the skillet heat 2 tablespoons remaining oil over medium-high heat until hot and saute the zucchini in batches (adding some remaining oil if necessary), stirring, for 5 minutes per batch.
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4
Transfer the zucchini, as sauteed, with a slotted spoon to the casserole, spreading evenly, and top with some of the basil.
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5
Sprinkle zucchini layer with 1/2 teaspoon salt and a light sprinkling of cayenne.
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6
In the skillet heat 1 tablespoon of the remaining oil over medium high heat until hot and saute bell peppers, stirring constantly, for 5 minutes.
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7
Transfer peppers with a slotted spoon to casserole, spreading evenly, and top with some remaining basil.
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8
Sprinkle pepper layer with 1/2 teaspoon remaining salt and another light sprinkling of cayenne.
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9
In skillet heat 2 tablespoons remaining oil over medium-high heat until hot and saute eggplant slices in one layer in batches, turning once, about 5 minutes. (Add about 1 tablespoon remaining oil per batch, if necessary, and heat until hot before adding each new eggplant batch.).
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10
Transfer eggplant slices, as sauteed, with slotted spoon to casserole and arrange in an even layer, overlapping slices.
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11
Top the eggplant layer with some remaining basil and sprinkle with 1/2 teaspoon remaining salt and another light sprinkling of cayenne.
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12
In skillet heat 2 tablespoons remaining oil over medium-high heat until hot and saute tomatoes in 2 batches, stirring occasionally, 2 minutes.
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13
Transfer tomatoes, as sauteed, with slotted spoon to casserole and spread evenly. Top tomato layer with remaining basil.
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14
Sprinkle tomatoes with remaining 1/2 teaspoon salt, remaining cayenne, remaining Gruyere, and thyme and top with bread crumbs.
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15
Cover casserole with foil or a lid and bake in middle of oven 30 minutes. Remove foil or lid and bake 30 minutes or until bread crumbs are golden.
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16
Ratatouille Terrine may be made 1 day ahead and chilled, covered. Serve warm or at room temperature (warm recommended). Nicely paired with Lemon and Basil Spaghetti.
