Roasted vegetable ratatouille

1 ½ pounds tomatoes, plum or beef steak

Extra virgin olive oil

3 small red onions, cut into ½ inch wedges

3 garlic cloves, roughly chopped

Pinch sea salt

3 medium red peppers

2 sprigs rosemary, minced

5 sprigs of thyme, minced

1 sprig of oregano minced

6 asian eggplant, cut into ¾ inch wedges

6 baby zucchini, cut into ¾ inch wedges

3 tablespoons sliced kalamata olives

Bring a large pot of water to boil. Score the ends of the tomatoes with the tip of a sharp knife and gently drop into boiling water. Cook for 2 minutes, drain and peel off skins. Roughly chop and set aside.

Warm 2 tablespoons of oil in a skillet over medium high heat. Add onions and sauté until they begin to brown. Stir in garlic and continue cooking for a few minutes longer. Add herbs and reserved tomatoes, raise heat to high, stir, lower heat and simmer uncovered until mixture has thickened, up to 1 hour. While this cooks roast the vegetables.

Pre-heat oven to 400 degrees Fahrenheit.

Lay red peppers on a baking tray lined with parchment paper. Place in the oven and bake for 35 minutes or until skin is blistered and blackened, remove from tray and place in a bowl, cover with a tight fitting lid or plastic wrap and set aside.
Lower oven temperature to 350 Fahrenheit.

Line two baking trays with parchment paper. Spread eggplant on one and zucchini on the other. Drizzle both with olive oil, sprinkle with salt and pepper and toss well.

Place in the oven and roast for about 25 minutes, gently stir vegetables, removing the ones that are cooked. Roast for another 10 minutes or until they are brown and soft. Remove from oven and set aside.

Remove cover from peppers and gently peel of the skins. Cut each pepper in half, remove seeds and cut into wide strips, cut each strip into triangles.

Add the peppers, eggplant, zucchini and olives to the tomato mixture and simmer on low for 15 minutes to allow flavors to meld.
Serves 4 to 6.