An il Fustino recipe

For more recipes visit ilfustino.com

Author: Jody

Much easier than making it on top of the stove.

Serves: 4

Roasted Ratatouille


INGREDIENTS

1 each, eggplant - cubed - 1/2 inch
1 head, garlic - broken into cloves
1 large, onion - chopped coarsely
4 medium, zucchini - cubed - 1/2 inch
4 tablespoons, parsley - chopped
2 cans, tomato - 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

METHOD

  1. Preheat oven to 425.
  2. In a large roasting pan add eggplant, onion and garlic. Drizzle with extra virgin olive oil to lightly coat.
  3. Toss. Season liberally with kosher salt and black pepper, add thyme.
  4. Place in oven for 20 minutes. Toss occasionally.
  5. Add zucchini and roast for 10 minutes.
  6. Add canned tomatoes with liquid and sugar and a bit more salt. Add oregano. Reduce heat to 375 degrees.
  7. 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.