Preheat the oven to 425 degrees.

Using about half of the sliced potatoes, make a single layer at the bottom of a medium baking dish. (I used a 7”x11”, Jodie uses a 9” round.) Drizzle lightly with olive oil, and set aside while you make the ratatouille.

Heat 2 tablespoons of the oil in a large, deep pan over medium heat. Add the eggplant and cook for about 10 minutes, until lightly browned and tender. If the eggplant has absorbed all the oil, add more so it does not stick to the bottom of the pan. Remove the eggplant and set aside.

In the same pan, add a little more oil and the onion. Cook for 5 to 7 minutes, until the onion is soft and starting to brown. Then add the garlic, red pepper flakes, salt, and pepper to taste and cook for 2 minutes.

Add both zucchini, and cook for about 10 minutes, until soft, and add in the tomatoes. Cook for another 5 or so minutes, then add back the eggplant.

Add the wine and cook for a few minutes, until about half of the liquid has evaporated and all of the vegetables are tender and cooked through. At this point you should have a little bit of “sauce” from the vegetables and wine left at the bottom of the pan. Add the basil, give it a stir to incorporate, and remove it form the heat and pour the ratatouille into the baking dish.

Layer the remaining potatoes over the top, brush the potatoes generously with olive oil, and season with salt and pepper.

Bake for 30 minutes, or until the potatoes are browned around the edges and tender. Allow to cool for a few minutes before serving. Serve warm.