Ratatouille

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Ingredients

  • 2 lg eggplant (2-.5”), cut in 1” cubes
  • salt
  • 2 lg zucchini, cut in 1” cubes
  • 1/4 c olive oil
  • 1 lg onion, chopped large
  • 2 med. garlic cloves, minced
  • 3 med. tomatoes (1 lb) cut in 2” cubes
  • 2 T chopped parsley
  • 2 T chopped basil
  • 1 T minced fresh thyme
  • ground pepper

Instructions

  1. Put the eggplant in a colander. Toss it with 1 T salt; let it sit 1 hr. Rinse and dry between paper towels.
  2. Place the oven racks in the middle two positions. Preheat to 500’F. Line two baking sheets with foil.
  3. Toss the eggplant and zucchini with 2T oil; spread on sheets. Sprinkle with salt to taste.
  4. Roast, stirring every 10 minutes, until browned and tender (30-40 min). Rotate pans halfway through. Set aside.
  5. Heat 2T oil over medium heat until shimmery. Add onion. Reduce heat to medium-low and stir frequently until softened and golden brown (15-20 min). Stir in garlic; cook until fragrant (30 sec). Add tomatoes; cook ~5 minutes. Add veggies; stir gently to combine.
  6. Cook until heated through. (Approx 5 minutes). Stir in herbs and adjust with salt & pepper to taste.
  1. Serve hot or warm.