Ratatouille

• 1 lb eggplant, sliced
• 1 lb zucchini, sliced
• 2 red pepper, sliced
• 1 onion, chopped
• 1 head of garlic, chopped
• 2 pints grape tomatoes
• 1 c tomato sauce
• 1/4 c olive oil, divided
• 2 tsp Herbes de Provence
• 1 tsp basil
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper

1. Slice eggplant, sprinkle with 1/4 tsp salt and let sit in a bowl for 20 minutes. Place tomatoes in baking drizzle with 2 tbs olive oil and bake at 425 degrees for 25-30 minutes. Place eggplant, zucchini and red pepper on baking sheets; drizzle with 2 tbs olive oil and season with all herbs. Bake 10 minutes. Saute onion and garlic over medium-high heat for 3 minutes. Mash tomatoes with sauce, adding onion and garlic. Season with basil and oregano. In a large baking dish layer tomato mixture then vegetables, then tomato and vegetables again. Place in oven and cook 10 minutes. Eat hot or serve over pasta.

eggplant, zucchini, red pepper, onion, garlic, pints grape tomatoes, tomato sauce, olive oil, basil, oregano, salt, pepper

Taken from www.epicurious.com/recipes/member/views/ratatouille-50142529 (may not work)