Serves 4-6

Ingredients1 large eggplant

3 zucchini

2 red bell peppers

2 large onions

2 cloves garlic

1 28-oz can diced tomatoes

3 tbsp dried (or 3-4 sprigs fresh) thyme

6 basil leaves, cut into chiffonade

DirectionsPreheat oven to 400℉. Chop eggplant into 1 inch chunks. Place chopped eggplant in a colander and place a bowl underneath. Sprinkle eggplant with salt and allow to drain for at least 5 minutes. While eggplant is draining, chop the zucchini into half moons. Place eggplant and zucchini on a rimmed cookie sheet or roasting pan. Drizzle with olive oil and sprinkle with salt. Toss to coat. Let roast for 30 minutes, stirring occasionally. When finished, set aside.

Place peppers on a rimmed baking sheet and set your oven to broil. Turn your oven light on and keep an eye on the peppers. As the peppers char, turn them to make sure all sides are evenly roasted. Once all sides are roasted, remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or foil and let sit for 10 minutes.

Chop onions into half moons and dice the garlic cloves. Cover the bottom of a large pot with olive oil and set on medium-low heat. Add onions and garlic and let cook until onions are soft.

Remove peppers from the bowl. The skin should peel off easily. Once peeled, remove the stem and seeds and cut into strips. Add to the eggplant and zucchini mixture. When the onions and garlic are finished cooking, add all the roasted vegetables. Stir. Add tomatoes, thyme, and basil. Simmer for at least 30 minutes.

Ratatouille