a.k.a. ratatouille, sort of. An authentic ratatouille would contain zucchini (not a fan) and be sauteed (not as easy).
Eli’s mom always brings basketloads of tasty edibles when she comes for a visit. The visit before last, she brought these gorgeous tomatoes and that incredibly jewel-toned eggplant from the Spartanburg farmer’s market. I’m pretty sure it was a hint to make this. But we never got around to it, and these beauties sat forlornly on the counter for a couple of days after her departure. One afternoon I woke up feeling frisky and went into the kitchen completely unarmed with any sort of research or recipe; into the cast iron pot those tomatoes and eggplant went, along with a bell pepper, a haphazardly chopped onion, a few hacked cloves of garlic, pinches of spices, and a couple glugs of olive oil. Then into a searing oven went that cast iron pot, resulting in some beautifully roasted vegetables with enough succulent juices to coat a bowl of pasta cloaked in parmesan. It was sooo good.
1 eggplant, cubed into 1″ pieces
2 tomatoes, cut into eighths
3-4 cloves garlic, chopped
1 red bell pepper, chopped
1 onion, chopped
dry oregano, dry basil, salt and pepper, to taste
Preheat oven to 375.
Toss vegetables, a few splashes of olive oil, and spices in a cast iron pot or any sort of roasting pan until well-combined. Cover and bake until veggies are tender and juices are bubbling, about 45 minutes to an hour, depending on your oven. If you want to caramelize them a bit and reduce the juices, uncover for the last 15 minutes of baking.