Roasted Ratatouille

Recipe Ingredients

1		Unpeeled eggplant - (1-pound)
		Cut crosswise into 3/4-inch slices
2 teaspoons	10ml	Olive oil - divided
		Vegetable cooking spray
3		Zucchini - (1 pound) (medium)
		Cut crosswise into 3/4-inch slices
1 1/2 cups	93g / 3.3oz	Vertically sliced onion
2		Garlic - crushed
1 1/2 cups	355ml	Cut red bell pepper - (1-inch-square)
1 1/2 cups	355ml	Cut green bell pepper - (1-inch-square)
2 cups	125g / 4.4oz	Seeded chopped unpeeled tomato
2 tablespoons	30ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Dried whole thyme
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

Cut each eggplant slice into 4 wedges; place in a bowl. Drizzle with 1 teaspoon oil, and toss well. Arrange eggplant wedges in a single layer on a baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 14 minutes or until browned; place eggplant wedges in a large bowl, and set aside.

Place zucchini in a bowl; drizzle with remaining teaspoon oil, and toss well. Arrange zucchini in a single layer on a baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 7 minutes or until browned; add to eggplant, and set aside.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion, garlic, and bell peppers; saute 10 minutes or until tender. Add tomato; saute 5 minutes.

Stir in eggplant mixture, parsley, and the remaining ingredients. Cover, reduce heat, and simmer 15 minutes. Yield: 6 servings (serving size: 1 cup).

Source:
Cooking Light, Sept 1993, page 130

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