Roasted Eggplant Ratatouille

1 lb eggplant, sliced crosswise into 1-inch-thick rounds
Olive oil
1 lb zucchini, trimmed, halved lengthwise, and sliced into 1/2-inch-thick half-moons
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded, and chopped
4 large cloves garlic, thinly sliced
5 Roma tomatoes, seeded and chopped
3/4 tsp salt
3 springs fresh thyme
1 bay leaf
1/4 cup finely chopped fresh basil

1. Position a rack in the middle of the oven, and preheat the oven to 400.
2. Arrange the eggplant rounds in a single layer on a rimmed baking sheet. Pour 2 Tbsp olive oil in a small bowl, and brush onto the eggplant. Flip the slices and brush the second sides as well, taking care that each has a thin coating of oil. Bake for 30 minutes, flipping the slices halfway through, until soft and lightly browned on each side. Remove from the oven and cool. Cut into rough 1-inch pieces. Set aside. (You can do this a day or two ahead, refrigerating the eggplant until you're ready to use it.)
3. Warm 2 Tbsp olive oil over medium-high heat in a Dutch oven, or a large, deep skillet. Add the zucchini and cook, stirring occasionally, until golden and just tender, 10 to 12 minutes. Remove it from the pan, taking care to leave behind any excess oil, and set it aside.
4. If there is no oil left in the pan, add about 1 Tbsp. Reduce the heat to medium, and add the onion and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the bell pepper and garlic and cook, stirring occasionally, until just tender but not browned, about 6 minutes. Add the tomatoes, salt, thyme, and bay leaf and stir to combine. Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini, stir to incorporate, and cook until everything is very tender, 15 to 20 minutes more. Taste, and adjust the seasonings as necessary. Discard the bay leaf, and stir in the basil.
5. Serve hot, warm, or at room temperature, with additional salt for sprinkling.

Source: A Homemade Life

Try #1 - August 2012