Spicy Ratatouille

First, preheat your oven to 400°F (200°C) and heat a cast iron skillet on low heat with 2 tbsp of olive oil. Grab a cutting board and dice 1 medium sized onion, 3 cloves of garlic, 1 red bell pepper (optional), and 2 1/2 cups of cherry tomatoes. Add the diced veggies to the skillet along with a pinch of salt and pepper, and 1/4 cup of stock. Bring to a simmer and let stew/cook down on low for about 10-15 minutes, stirring occasionally until it turns into a sauce. Stir in 1 tbsp of Calabrian chilis at the end. While the tomato sauce is cooking, thinly slice 1 zucchini, 1 yellow squash, and 1 eggplant. Once the sauce is done, arrange the sliced vegetables on top in a spiral fashion. Drizzle with olive oil and sprinkle with fresh Parmesan, salt, and pepper. Transfer to the oven and let roast for 25 minutes. Serve with some more olive oil, flaky salt, pepper, and fresh Parmesan. Enjoy!