With the leftover ingredients from Tomato Fest, I created an easy oven roasted ratatouille. It eez zee eaziest ting to maak.
I eggplant medium sized, unpeeled and chopped into one inch cubes
1 large red onion, cut also into cubes, about 1/2 inch wide
1 red bell pepper and 1 yellow pepper, each cut into slices about 1/2 inch wide
6-7 cloves of garlic, peeled and smashed
1/2 cup olive oil
2-3 tablespoons balsamic vinegar
1/4 cup capers, well rinsed
1/4 cup each chopped flat leaf italian parley and basil
Salt and pepper
Place the eggplant, peppers, onion and garlic in a heavy roasting pan and coat with the olive oil and vinegar. Season well with salt and pepper and place in a preheated 400F oven until the room is fragrant with the smell of garlic!-About 40 minutes. Stir periodically. Add the capers after 40 minutes and roast for another 10-15 minutes. Remove from oven and stir in 1/4 cup chopped Italian parsley and basil. Serve warm over fish or chicken or cold as a side salad. It eez delicious!
