Easy Roasted Ratatouille 
Cook time: 30 Min
Prep time: 2 Hr 30 Min
Yield: 6 servings
Ingredients:
1 lg eggplant
salt
2 md zucchini
1 sm onion
6 Roma tomatoes
2 Tbsp olive oil
1/2 c marinara sauce
1/2 c shredded mozzarella cheese
favorite herbs and spices, to taste
Directions:
- Slice eggplant into circles about 1/3 inch thick. Sprinkle liberally with salt and set them in a colander to drain for 1-2 hours. This will remove most of the bitterness eggplant can have along with the juices, so it won’t be a mushy mess after cooking. Don’t worry, the salt will be rinsed off.
- Cut the zucchini and onion into slices, also around 1/3 inch thick. Set aside.
- Heat a pot of water to a boil. Add the Roma tomatoes and blanch for about a minute. Remove and drop them in ice water. They should now peel easily.
- Remove peels. Slice tomatoes in half lengthwise and gently squeeze out the watery seeds.
- Cut the remaining tomato into bite-sized squares. I cut each half into a quarter.
- After 1-2 hours, some brown liquid should be under the colander. Dump the liquid and give the eggplant slices a quick rinse in cold water to remove any remaining salt. Preheat the oven to 350 degrees F.
- Shake or pat dry.
- In a large baking dish, alternate the eggplant, zucchini, tomato, and onion in rows. Drizzle with olive oil. Sprinkle with your favorite herbs and spices.
- Bake for 30 minutes.
- Top with a bit of marinara and mozzarella cheese. Put back into the oven to melt the cheese.
Recipe courtesy of Just A Pinch.com