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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For the vegetables, use 3 medium or 2 large. This will keep in the refrigerator for up to a week. Ingredients:
548 g (3) eggplants (medium), peeled or unpeeled, and cut into 1-inch cubes |
3 zucchini (medium), cut into 1-inch cubes |
3 onions (medium), peeled and cut into 1/2-inch cubes |
3 cloves garlic, thinly sliced |
1/4 cup fresh basil, thinly sliced |
1 freshly ground black pepper |
1/4 cup extra virgin olive oil |
3 tomatoes, cut into 1-inch cubes |
Directions:
1. Preheat the oven to 425 degrees.
2. In a large roasting pan, gently toss the eggplant, zucchini, onions, garlic, basil, a generous sprinkling of salt and pepper and half the oil. Roast on the middle shelf for 20 minutes. Remove the vegetables from the oven; reduce the oven temperature to 325 degrees. Add the tomatoes and the remaining half of the oil, stir the mixture well, and place back in the oven.
3. Now walk away. Let roast for an hour. Stir the mixture once or twice; the vegetables should be very tender. The eggplant should be almost silky. Remove from the oven and taste for seasoning, adding more salt, pepper, and basil if needed. Let cool slightly and serve warm, room temperature, or cold.
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