2 small-medium eggplants, stem trimmed and cubed into 1 1⁄2 -inch pieces (do not peel)
1 large red onion, chopped
2 medium summer squash (such as zucchini or yellow summer squash), trimmed and cubed into 1 1⁄2 -inch pieces
2 bell peppers, any color, cut into 1 1⁄2 -inch pieces
6 garlic cloves, minced
6-8 Tablespoons unrefined, cold-pressed extra virgin olive oil (6 Tbs. will seem like not enough, but it will be fine. 8 Tbs. will make the ratatouille more authentic.)
1 Tablespoon Herbs de Provence (or 1 1⁄2 tsp dried oregano and 1 1⁄2 tsp dried marjoram)
Sea salt to taste (I usually do about 3⁄4 teaspoon per sheet pan)
Freshly ground black pepper to taste
2 large ripe tomatoes cored and chopped (you can also use jarred whole tomatoes,
chopped)
1⁄4 cup chopped fresh basil or flat leaf parsley
Instructions
Preheat the oven to convection 375*. Line two large baking sheets with unbleached parchment paper.
In a large bowl, toss the eggplant, onion, squash, peppers, and garlic with the oil and herbs de provence. Spread out evenly on both baking sheets and sprinkle evenly with salt and pepper.
Roast for 30-40 minutes or until everything is softened and starting to caramelize.
Stir the tomatoes into the vegetables on both sheets and roast for another 10-15 minutes or until the tomatoes become cooked and jammy.
Transfer to a serving dish and taste for seasoning. Sprinkle with basil and parsley and serve immediately or at room temperature. This can also be made a day or two ahead and reheated. It gets better as it sits.
Notes
*convection will help the vegetables get more caramelized than steamed. If you don’t have convection on your oven, roast at 400 on the standard bake setting.
Recipe by Pamela Salzman at https://pamelasalzman.com/roasted-ratatouille-recipe/