Roasted Ratatouille

Preheat the oven to 375 degrees F.

In an 8 inch by 8 inch square baking dish add:

1 large eggplant, diced large

1/2 red onion, diced small

5 cloves garlic, sliced

2 medium sized tomatoes, chopped with seeds and juice

1/4 cup extra virgin olive oil

1/4 cup water

1 teaspoon salt

1 teaspoon Italian seasoning

Roast in the oven, uncovered, for 45-60 minutes, (check on it about halfway through baking to make sure there is sufficient liquid at the bottom – it should not be dry and stick to pan. If so, add 1/4 cup water). Roast until eggplant is fork tender and onions are translucent. Then add:

1/4 cup minced dried tomato

2 Tablespoons chopped fresh basil

(If you don’t have fresh tomatoes or basil available, you could add a 14 oz. can of diced tomatoes with basil. It is just as delicious).

fresh cracked pepper to taste

taste and adjust salt if needed

Serve warm as a side dish to your favorite baked fish or baked chicken, as a topping for a baked potato, as a stuffing for grilled zucchini. Delicious served with fried eggs for breakfast. This would also go very well cold as an item on an antipasti tray with olives, partially-steamed cold broccoli, proscuitto or beef-wrapped asparagus, green beans, fresh mozzarella (if dairy is safe for you) and/or grilled zucchini.