I love dishes that are easy and cheap. You don't have to chop your veggies perfect and you can omit the ones that you don't like. This dish is super versatile - feel free to use whatever looks good at the market. I like to roast all of the vegetables on a Sunday afternoon and have them available for use throughout the week. Need more veggies in your breakfast? Put an egg on it and you have yourself a delicious and hearty morning meal.
- 1 large eggplant, cut into 1 inch pieces
- 4 medium zucchini, cut into 1 inch pieces
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons coarsely chopped fresh thyme
- Coarse salt and fresh ground pepper
- 4 garlic cloves, minced
- 2 onions, halved and cut into half-moons
- 6 pounds tomatoes, peeled and cut into quarters, seeds discarded (canned is a option too)
- 2 bell peppers, 1 red 1 yellow - roasted and cut into 1/2 inch strips
- 1/2 cup coarsely chopped fresh basil
- 1/2 cup coarsely chopped fresh flat-leaf parsley
1 Preheat oven to 400F. Place eggplant, zucchini, 1/2 cup oil, and 1 tablespoon thyme in a bowl and toss to coat. Place on large rimmed baking sheet in an even layer and season with salt and pepper. Roast, tossing occasionally, until golden, about 1 hour
2 Heat remaining 2 tablespoons oil in a large, deep skillet over medium-high. Add garlic and onions; cook, stirring frequently, until soft, about 4 minutes. Add tomatoes and pepper; cook until tomatoes are soft, about 7 minutes.
3 Add roasted eggplant and zucchini, 1/4 cup basil, and remaining tablespoon thyme. Season with salt and pepper. Reduce heat to medium-low; simmer, stirring occasionally, until vegetables are very soft, about 30 minutes. Stir in parsley and remining 1/4 cup basil. Cook just until heated through, about 1 minute more.
This dish is great hot or at room temperature. Try it on a bed of rice, polenta or on it's own.
How to peel tomatoes
How to roast peppers