Ingredients
- 1 pound (1 medium) eggplant, cut into 1-inch cubes
- 1 pound (1 – 2 large) zucchini, cut into 1-inch cubes
- ¼ cup olive oil, divided
- ½ pound sliced onions (about 1½ cups)
- 2 medium cloves garlic, minced
- 1 pound ripe tomatoes, peeled and cut into 2-inch cubes
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1½ teaspoons minced fresh thyme leaves (I omitted, since I didn’t have any)
- Salt
- Ground black pepper
Directions
- Put the eggplant in a colander over a large bowl. Toss it with 1 teaspoon salt. Let it sit for 1 – 3 hours.
- Spread the eggplant on double layers of paper towels; put another double layer on top. Press to remove any extra moisture.
- Heat the oven to 500˚.
- Put the eggplant and zucchini in a large bowl and toss with 2 tablespoons olive oil.
- Line a large rimmed baking sheet with heavy duty foil. Spread the eggplant and zucchini out on the baking sheet. Sprinkle with salt and put in the preheated oven. Roast for about 30 minutes, stirring every 10 minutes so they will roast evenly.
- Heat 2 tablespoons olive oil in a large skillet or Dutch oven. Add the onion and cook, stirring often, over medium-low heat until the onion is soft and starting to turn golden brown. This takes 15 – 20 minutes.
- Add the garlic to the onions and cook, stirring, for 30 seconds.
- Add the tomatoes; cook for about 5 minutes.
- Add the roasted eggplant and zucchini to the pan and cook for 5 more minutes. Stir in the parsley, basil, and thyme. Taste for seasoning and add salt, if needed, and freshly ground pepper.
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