Roasted ratatouille

Ingredients

• 2 zucchinis, cut into 1/8-inch rounds
• 1 eggplant, cut into 1/8-inch rounds
• 1 teaspoon salt
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 1 red bell pepper, seeded and roughly chopped
• 1/2 onion, roughly chopped
• 2 plum tomatoes, roughly chopped
• 2 garlic cloves, chopped
• 4 sprigs thyme, leaves stripped, divided
• 4 sprigs oregano, leaves stripped and chopped, divided
• 1 sprig rosemary, leaves stripped and chopped, divided
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat your oven to 375 degrees.
2. Place the zucchini and eggplant slices in a large bowl, sprinkle with half the salt and toss well. Add 1/4 cup of the oil and toss again to coat each slice evenly. Set aside.
3. Put the bell pepper, onion, tomatoes, garlic, half the herbs, the remaining 
   salt and the black pepper in a blender and run it until you have a smooth 
   puree. Pour half the puree into a wide, round casserole dish, spreading into an even layer.
4. Arrange the zucchini and eggplant slices on top of the puree, alternating 
   slices to make a scalloped pattern. Continue until the whole dish is 
   covered. Pour the other half of the sauce over the top and spread it evenly, then sprinkle on the rest of the herbs.
5. Bake for 40 minutes, remove from the oven and drizzle the rest of the 
   oil on top. Let it rest for 5 more minutes before serving.
    

Yield: 4 servings