Roasted Ratatouille

This versatile summer recipe is always a flavorful hit. Serve over rice, with pasta, as a topping for quiche or omelets, as a pizza sauce...the options are endless. The ingredients can be used in any combination or quantities.

Ingredients
2 onions, chopped
olive oil
1 large eggplant, cubed
1 zucchini, sliced
1 green pepper, diced
5 tomatoes, chopped (optional to peel and seed them)
3 cloves garlic
2 teaspoons fresh thyme
Salt and pepper
fresh basil for garnish

Procedure
Preheat oven to 35o. Saute the onions, eggplant, zucchini, green pepper, and tomatoes separately in a generous amount of olive oil and then combine with the garlic and thyme on a baking sheet. Bake uncovered for about an hour. Season with salt, pepper, and fresh basil.