Roasted Ratatouille

(Gluten Free, Non-fat, Vegetarian, Vegan, Low-Fat, Low-Cal)

Submitted by Debra Z. Roth

Ingredients

Olive oil -- spray is easiest -- or about 3 Tbsp

1 large eggplant, cut into pieces of about 1-1/2 inch and about 1 inch deep

2 large zucchinis, cut into pieces of about 1 1/2 inch and about 1inch deep

4-5 large tomatoes (good opportunity to use tomatoes that are under or overripe or out of season) or similar amount of grape or plum tomatoes, cut into pieces about 1 1/2 inch and about 1 inch deep

2 Tbsp of minced jarred garlic or fresh sautéed in 1 tbsp of olive oil

2 Tbsp of fresh basil, julienned, or 1 Tbsp dried

Salt and pepper

Instructions

Preheat oven to 400 degrees. Coat bottom sides of baking dish, about 24" x 14" , with the olive oil.

Place vegetables in the pan. Spray or drizzle heavily with the olive oil

Sprinkle with garlic, basil, salt, and pepper. Stir to combine.

Bake 1 hour, stirring after 30 minutes. If a lot of tomato liquid remains, bake 15 mins. -1/2 hour longer, stirring at the 15-minute mark. Remove when liquid has become syrupy.

Best served hot, but also works served the next day and even at room temperature.

Make it a heartier meal with mozzarella or Parmesan Reggiano on top, as a sandwich filling, or over pasta. Excellent also as a side dish.

From Chef Debra: I developed this recipe because of my tomato addiction and love of the mix with eggplant and zucchini. Unlike the French version, mine is syrupy, the veggies soft and melded together. Many add onions and bell peppers. It's great for kids or anyone not interested in eggplant or zucchini because the tomato flavor dominates. Many ask me to make my roasted-tomato dishes like this again and again. It's a wonderful way to use our farm market tomatoes, especially at the end of the season when there are good deals to buy the plethora of the end of the crop.