CSA member Tiiu shared this recipe from Alexandra’s Kitchen. Looks delicious!
- 12 ounces eggplant (about 1), chopped into 1-inch pieces, see notes above re quantities
- 1 1/4 pounds tomatoes chopped into 1-inch pieces
- 12 ounces zucchini about 2, chopped into 1-inch pieces
- 2 red bell or other peppers, seeded and coarsely chopped
- 1 yellow or white onion chopped
- 1 shallot thinly sliced
- 4 cloves garlic minced
- 1/4 to 1/2 cups olive oil see notes above
- 2 to 4 tablespoons white balsamic vinegar
- 2 teaspoons chopped fresh thyme optional
- 1 teaspoon kosher salt plus more to taste
- Freshly cracked pepper to taste
Preheat the oven to 400° F.
In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: I add the vegetables to the pan as I finish chopping them, and sprinkle each layer of vegetables lightly with salt.
In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 teaspoon kosher salt. Pour over the vegetables. Toss to coat. Season with pepper. (Alternatively: If you’ve seasoned each layer of vegetables generously with salt, simply pour the olive oil and vinegar over the vegetables. As noted above, I omit the thyme.)
Bake for 30 minutes, then stir well. Bake for another 30 to 45 minutes (or longer, especially if you’ve increased the quantities: if my roasting pan is really loaded, I roast the vegetables for 3 hours, stirring once every hour, until the juices really begin to reduce/thicken) until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired.
To serve, spoon over toast or toss with cooked pasta, grated parmesan, finely chopped basil and enough of the reserved pasta cooking liquid to make a nice sauce.