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My method for making ratatouille is unorthodox. I roast the vegetables with lots of fresh herbs and garlic to make this outstanding dish. Try it tossed with pasta. Vary the quantities of vegetables, if desired. Ratatouille is an improvised dish.

Servings: Serves 6


2 onions, peeled

1 small Sicilian or other eggplant

3 zucchinis

1 red pepper

6 plum tomatoes

4 cloves garlic, finely chopped

3 tablespoons fresh basil,slivered

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh oregano

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar { cup olive oil

Salt and pepper to taste


¼ cup chopped parsley


Preheat oven to 400 F. Cut onions, eggplant, zucchini and pepper into about 2-inch dice. Place in large bowl. Coarsely chop tomatoes and add to other vegetables. Stir in garlic and herbs. Season with salt and lots of pepper.

Whisk together mustard, balsamic vinegar and oil. Toss vegetables with mixture. Spread vegetables in a large baking pan or cookie sheet.

Bake for 40 minutes to 1 hour, stirring occasionally or until vegetables are browned and tender. Season with salt and pepper.

Place vegetables in serving dish and sprinkle with parsley. Serve hot or cold.