ROASTED RATATOUILLE

1 unpeeled eggplant (1-pound), cut crosswise into 3/4-inch slices
2 teaspoons olive oil, divided
Vegetable cooking spray
3 medium zucchini (1 pound), cut crosswise into 3/4-inch slices
1 1/2 cups vertically sliced onion
2 cloves garlic, crushed
1 1/2 cups cut red bell pepper (1-inch-square)
1 1/2 cups cut green bell pepper (1-inch-square)
2 cups seeded chopped unpeeled tomato
2 tablespoons chopped fresh parsley
1/2 teaspoon dried whole thyme
1/4 teaspoon salt
1/8 teaspoon pepper

Cut each eggplant slice into 4 wedges; place in a bowl. Drizzle with 1 teaspoon oil, and toss well. Arrange eggplant wedges in a single layer on a baking sheet coated with cooking spray.

Broil 5-1/2 inches from heat 14 minutes or until browned; place eggplant wedges in a large bowl, and set aside.

Place zucchini in a bowl; drizzle with remaining teaspoon oil, and toss well. Arrange zucchini in a single layer on a baking sheet coated with cooking spray.

Broil 5 1/2 inches from heat 7 minutes or until browned; add to eggplant, and set aside.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion, garlic, and bell peppers; saute 10 minutes or until tender.

Add tomato; saute 5 minutes.

Stir in eggplant mixture, parsley, and the remaining ingredients. Cover, reduce heat, and simmer 15 minutes.

Yield: 6 servings (serving size: 1 cup
From: Cooking Light magazine, September 1993
Source: Walla Walla Sweet Onion Marketing Committee