Delicious. From Martha. With love.
Ratatouille (modified slightly)
1 large eggplant, cut into 1″ cubes
1/3 cup plus 2 tablespoons extra virgin olive oil
2 tablespoons coarsely chopped fresh thyme
coarse salt and freshly ground pepper
6 pounds tomatoes (about 10), cut into quarters, discarding seeds when possible
2 bell peppers, 1 red and 1 yellow, cut lengthwise, seeds and top removed, cut into 1/2″ strips
4 garlic cloves, finely chopped
2 medium onions, halved and cut into half moons
1/2 cup coarsely chopped fresh basil
1/2 cup coarsely chopped fresh flat-leaf parsley
Preheat oven to 400 degrees F. Toss together the eggplant, bell peppers, onion, garlic, 1/3 cup oil, 1 tablespoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread out on a large, rimmed baking sheet. Roast, tossing occasionally, until the vegetables are golden, about 1 hour.
When these are done roasting, heat the remaining 2 tablespoons oil in a large deep skillet over medium-high heat. Add the tomatoes and cook until they are soft, about 7 minutes. Add all the roasted veggies, 1/4 cup basil, and the remaining thyme. Season with salt and pepper.
Reduce heat to medium-low, stirring occasionally, until the vegetables are all very soft, about 30 minutes. Stir in the parsley and remaining basil. Cook until heated through, about 1 minute more. Makes 4 – 6 servings.