INGREDIENTS1 each,
eggplant
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cubed - 1/2 inch
1 head,
garlic
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broken into cloves
1 large,
onion
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chopped coarsely
4 medium,
zucchini
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cubed - 1/2 inch
4 tablespoons,
parsley
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chopped
2 cans,
tomato
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cut 1/2 inch pieces
12 sprigs,
fresh thyme
1 teaspoon,
dry oregano
2 teaspoons,
sugar
extra virgin olive oil
kosher salt
fresh ground black pepper
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METHOD
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Preheat oven to 425.
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In a large roasting pan add eggplant, onion and garlic. Drizzle with extra virgin olive oil to lightly coat.
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Toss. Season liberally with kosher salt and black pepper, add thyme.
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Place in oven for 20 minutes. Toss occasionally.
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Add zucchini and roast for 10 minutes.
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Add canned tomatoes with liquid and sugar and a bit more salt. Add oregano. Reduce heat to 375 degrees.
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Let roast for 15 - 20 more minutes continuing to toss occasionally. When liquid is mostly gone it is ready to serve. Add parsley and toss.
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