Melt-In-Your-Mouth Ratatouille

• 2-3 cups each: equal amounts of eggplant, zuchini, fresh tomatoes chopped into bite-sized pieces
• 1 cup each: equal amounts of red onion, red bell pepper chopped
• 1/2 bunch each: equal amounts of Italian flat leaf parsley and basil
• 1 tablespoon fresh rosemary
• 6 cloves of garlic, minced
• 1 18 oz. can of diced tomatoes
• 1 6 oz. can tomato paste
• 1/2-1 cups carrots, chopped
• 1/2-1 cups crimini mushrooms, chopped
• 1-2 tablespoons lemon zest

1. Chop everything and combine the veggies (with the can of diced tomatoes) in a Big Deep Saucepan with the herbs (except the parsley). Cover and simmer until al dente.
2. Stir in the tomato paste and parsley.
3. Pour the whole mix into a deep baking dish. Cover with foil. Bake in 375 oven for about 35 minutes.
4. Uncover and sprinkle with parmesan. I like a lot. You decide. Bake until the parm is bubbling.

zuchini, red onion, parsley, fresh rosemary, garlic, tomatoes, tomato paste, carrots, crimini mushrooms, lemon zest

Taken from food52.com/recipes/70525-melt-in-your-mouth-ratatouille (may not work)