Adventures of the Heart
Mary Zalmanek
Side Dishes: Roasted Ratatouille

This is the perfect marriage of eggplant and zucchini.


Serves 4


1 yellow or white onion, cut in ¼-inch pieces

1 red bell pepper, cored and sliced in ¼-inch strips

1 cup eggplant, cut in ½-inch cubes

1 medium zucchini, sliced in ¼-inch rounds

10 garlic cloves, peeled

1/4 cup extra virgin olive oil, more as needed

1 tsp chopped fresh rosemary

1 tsp course sea salt

2 medium ripe tomatoes, cored and cut into ½-inch pieces

2 tbsp fresh basil, thinly sliced


Preheat oven to 400 degrees.  Line a large rimmed baking sheet with parchment.  Toss onion, bell pepper, eggplant, zucchini, garlic, olive oil, rosemary and salt in a large bowl.  Spread the veggies evenly on baking sheet. Roast for 40 minutes, stirring several times, until they are tender and starting to brown.  


Add tomatoes to the veggies.  Drizzle on more olive oil if the veggies look dry.  Return to oven and watch carefully for 15 to 30 minutes.  If they start to burn, pile them closer together or turn down the heat.  It's done when the veggies are well browned, but not burned.  Stir in the basil.  Serve warm.