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1) Begin by peeling eggplant.
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Thinly slice both eggplant and zucchinis.Salt for 20 minutes.
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Rinse.
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In the mean time --
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2) Thinly slice onion and saute in 1 T. olive oil for 5 minutes.
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Mince garlic and add to the onion.
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3) Thinly dice red pepper.
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Add to the onion mixture with 1 T. olive oil.
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4) Dice tomatoes and add to onion mixture.
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Saute for another 5 minutes.
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5) Remove saute from pan.
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Add 1 T. Olive oil and eggplants.
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You will have to rotate eggplants in as the eggplant browns on both sides.
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Use remander of oil until eggplant is browned on both sides.
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6) Saute zucchin in pan after eggplant is complete.
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No need for more oil, just add pile of zucchini and saute for 5 minutes.
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7) Mix marinara sauce and tomato juice (optional) with rice.
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8) Begin layering in 9 X 13 pan.
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Zucchini, onion mixture, eggplant, tomato mixture.
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Repeat for second layer.
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9) Place in oven at 350 degrees covered with aluminum foil.
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Bake for 50 minutes.
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10) Meanwhile, mix topping ingredients together.
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After ratatouille has cooked for 50 minutes, uncover and spread topping mixture over ratatouille.
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Bake an additional 25 minutes until topping is golden and puffy.
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11) Remove from oven and allow to cool for 10 -15 minutes prior to serving.
