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Roasted Eggplant Ratatouille
Ingredients
- 1 lb eggplant, sliced crosswise into 1-inch-thick rounds
- olive oil
- 1 lb zucchini, trimmed, halved, lengthwise and sliced in to 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 teaspoon salt
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup finely chopped fresh basil
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