Ratatouille

Ingredients

• Servings 6

• 1 small eggplant (about 1 1/4 pounds), cut into 1 pieces

• 1/3 cup olive oil

• 4 garlic cloves, pushed through a press

• 1 teaspoon salt

• 1/2 teaspoon dried rosemary

• 1/2 teaspoon dried thyme

• 1/4 teaspoon black pepper

• 1 medium zucchini, cut into 1 pieces

• 1 yellow squash, cut into 1 pieces

• 1 small red pepper, cut into 1/2 pieces

• 1 small tomato, cut into 1/2 pieces

• 1 small onion, thinly sliced

Directions

1. Sprinkle eggplant with salt; place in a colander and let bitter juices drain 20 minutes. Rinse eggplant and pat dry.Heat oven to 425 F. In a 10 x 15 baking dish, mix oil, garlic, salt, rosemary, thyme, and pepper. Add vegetables, toss to coat evenly with oil mixture.Cover dish with foil and bake 15 minutes. Uncover and cook 30 minutes more, mixing occasionally, until vegetables are tender and browned.