Ratatouille

from Cooking with Zola

Serves 4+ depending on portion sizes

2 Japanese eggplants cut into 1” cubes (Don’t bother to peel the eggplant. If you can’t get Japanese eggplant, just get regular small ones.)

2 green zucchini, cut into ½” slices

12 large mushrooms, cleaned and cut in half, top to bottom

1 12-oz jar of roasted red peppers, cut into ½” wide strips

6 large shallots, peeled and cut in half

16 cherry tomatoes

1/2 c. olive oil

1 heaping tsp. Italian herb mix

2 Tbsp. balsamic vinegar glaze (aged balsamic vinegar will also work.)

If you use large eggplants, you’ll have to seed them. Place the eggplant pieces on a paper towel and lightly sprinkle salt over them. Set aside while you prep the rest of the veggies.

Toss all of the vegetables (including the eggplants) in a heatproof roasting pan. Mix them up. Drizzle on the olive oil and the Italian herbs. Keep the vinegar out for now.

Roast the the vegetables at 350° for 2 hours. At the 2-hour mark, stir the veggies and drizzle the vinegar or glaze on the veggies. Put the veggies in the turned-off oven so they stay warm until ready to serve.

For more Zola recipes, visit www.dinnerwithzola.com