Ingredients

The following ingredients have 4 Servings
  • 12 ounces eggplant, (about 1), chopped into 1-inch pieces, see notes above re quantities
  • 1 1/4 pounds tomatoes, chopped into 1-inch pieces
  • 12 ounces zucchini (about 2), chopped into 1-inch pieces
  • 2 red bell (or other) peppers, seeded and coarsely chopped
  • 1 yellow or white onion, chopped
  • 1 shallot, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 to 1/2 cups olive oil, see notes above
  • 2 to 4 tablespoons white balsamic vinegar
  • 2 teaspoons chopped fresh thyme, optional
  • 1 teaspoon kosher salt plus more to taste
  • Freshly cracked pepper to taste
  • dried pasta
  • roasted ratatouille
  • freshly grated parmesan
  • basil

Instruction

  • Preheat the oven to 400° F.
  • In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: I add the vegetables to the pan as I finish chopping them, and sprinkle each layer of vegetables lightly with salt.
  • In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 teaspoon kosher salt. Pour over the vegetables. Toss to coat. Season with pepper. (Alternatively: If you’ve seasoned each layer of vegetables generously with salt, simply pour the olive oil and vinegar over the vegetables. As noted above, I omit the thyme.)
  • Bake for 30 minutes, then stir well. Bake for another 30 to 45 minutes (or longer, especially if you’ve increased the quantities: if my roasting pan is really loaded, I roast the vegetables for 3 hours, stirring once every hour, until the juices really begin to reduce/thicken) until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired. 
  • To serve, spoon over toast or toss with cooked pasta, grated parmesan, finely chopped basil and enough of the reserved pasta cooking liquid to make a nice sauce.