ONE-STEP RATATOUILLE
1 medium eggplant, cubed
6 small zucchini and/or yellow squash, cut in ½-inch slices
1 large red or yellow onion, sliced
4 cloves garlic, minced
6 plum tomatoes, cut in quarters
1 medium red bell pepper, seeded and cut into 1” squares
½ tsp. oregano or marjoram
¼ tsp. thyme (optional) or 1 tsp. Italian herb blend
½ cup extra-virgin olive oil
Place all ingredients except olive oil in a 3-quart ovenproof pot or casserole dish. Drizzle olive oil all over and mix. Bake uncovered for 90 minutes in a 350˚ oven. The vegetables will cook down considerably! Makes 6-8 servings.