Roasted Ratatouille

This recipe is from the America's Test Kitchen Best Recipes Cookbook.

1 globe eggplant (1 lb), peeled and cut into ¾ in cubes

2 medium zucchini or summer squash (1 lb), cut into ½ in cubes

1 red onion, halved and sliced ¼ in thick

1 (28 oz) can diced tomatoes, drained, with ½ cup juice reserved

¼ cup extra-virgin olive oil

5 garlic cloves, sliced thin

1 tsp minced fresh thyme, or ¼ t. dried

1 tsp salt

1/8 tsp pepper

1 ½ Tbsp red wine vinegar

1. Adjust oven rack to the middle position and heat the oven to 375.

2. Combine all ingredients except vinegar and mix well. Spread the mixture into a 9x13 pan.

3. Roast until the vegetables have softened and are browned in spots, about 1 hour, stirring thoroughly halfway through the cooking time.

4. Sprinkle with vinegar before serving

*Makes a great side dish, or entrée with rice or noodles.