Roasted Eggplant Ratatouille

Ingredients

• 3 medium Eggplants, sliced into 2cm thick rounds
• Olive oil
• 4 medium Zucchini, liced into 1cm rounds
• 1 medium Onion, thinly sliced
• 1 large Red capsicum, chopped
• 4 cloves Garlic, thinly sliced
• 1 Tin diced or whole tomatoes
• Handful Cherry tomatos, in half
• 3/4 teaspoon Salt
• 3 Sprigs fresh thyme
• 1 Bay leaf
• 1/4 cup Chopped basil

Directions

1. Preheat oven to 200*.
2. Line a baking dish/tray with baking paper and spray with olive oil spray (or coat eggplant in oil in a bowl).
3. Arrange the eggplant on the tray in a single layer.  Spray tops with olive oil spray.
4. Bake in the oven for 30 minutes, flipping halfway.  The eggplant should be soft and slightly browned.
5. Meanwhile, warm 2 tbs of olive oil in a large deep frypan or dutch oven.
6. Add zucchini rounds and fry on a medium high heat until golden on one side.  Flip and continue frying on the other side.  This should take about 10-12 minutes all up.
7. Remove the zucchini from the pan and put to one side.  There should be some oil remaining in the pan, but add more if you wish.
8. Reduce the heat to medium, and add the onion to the pan.
9. Cook, stirring occasionally, being careful not to brown. The aim is translucent – it should take about 6 minutes.
10. Add the tomatoes, salt, thyme and bay leaf.  Stir to combine.
11. Reduce the heat to low, cover with a lid and cook for 5 minutes.
12. Meanwhile, your eggplant should be just about done.  Pull it out of the oven and cut into small pieces (if you wish – I didn’t bother).
13. Add the eggplant and zucchini back into your pan, stir, and cover and cook on low until everything is tender (15 to 20 minutes).
14. Discard the bay leaf and stir in the basil.
15. I served with a fried egg and a side of crusty bread.  It also makes a great side for meat (particularly lamb sprinkled with cumin) and a great pasta sauce.