3 Japanese eggplants unpeeled, halved & sliced into half moons
1 each large red orange, & yellow bell peppers, cut into 1-inch squares
1 medium zucchini halved & sliced
1 large yellow squash halved & sliced
extra-virgin olive oil
¾ teaspoon coarse sea salt or more to taste
1 medium yellow onion chopped
1 red onion chopped
4 cloves garlic pressed or minced
2 16-oz cans roasted diced tomatoes
2 tablespoons good tomato paste
2 tablespoons balsamic vinegar
¼ cup chopped fresh basil
¼ teaspoon red pepper flakes more or less to taste
¼ teaspoon Herbes de Provence (I used Penzey’s Tuscan Sunset)
Freshly ground black pepper to taste
Feta, crumbled for garnish
Ratatouille is good on it’s own, warm or room temperature.
Serve with toasted crusty bread or over pasta. Also makes a great bruschetta topping.
Garnish generously with crumbled feta or freshly grated Parmesan.
Preheat oven to 425 degrees.
Place eggplant, peppers, squashes & onions in a large zipper bag. Add 4 Tbsp olive oil & toss around until all veggies are oiled. Pour onto a large baking sheet & arrange in a single layer.
Roast on the middle shelf about 20-30 minutes, tossing a couple of times, until golden & caramelizing on the edges.
Meanwhile, heat all remaining ingredients (other than Feta) in a large skillet, Dutch oven or other stovetop pan until simmering. Remove from heat & add hot roasted veggies. Taste for seasoning & add more salt & pepper.
Cool & refrigerate overnight or 2 days. It’s even better reheated the next day. Taste again for seasoning.