Rustic French Ratatouille with Herb-Infused Olive Oil

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 medium bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups ripe tomatoes, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup extra virgin olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon basil, dried

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a large bowl, combine the eggplant, zucchini, bell pepper, onion, and garlic. Toss with olive oil, salt, and black pepper.
3. 03
   Spread the vegetable mixture evenly on a large baking sheet.
4. 04
   Roast in the preheated oven for 20 minutes, stirring halfway through.
5. 05
   While the vegetables are roasting, prepare the herb-infused olive oil by combining extra virgin olive oil with fresh thyme, rosemary, and dried basil in a small bowl.
6. 06
   Remove the vegetables from the oven and add the chopped tomatoes. Stir to combine.
7. 07
   Drizzle the herb-infused olive oil over the vegetable mixture and toss gently.
8. 08
   Return the baking sheet to the oven and continue roasting for another 20-25 minutes until the vegetables are tender.
9. 09
   Remove from the oven and let it cool slightly before serving.
10. 10
    Serve warm, garnished with additional fresh herbs if desired.