Ratatouille oven roasted eggplant

August 1, 2021

WSJ 2021: 1 Hour, serves 6, Oven 375°


1 Large eggplant (1 lb) cut into 1″ pieces.

1 tsp fine table salt

1/4 C olive oil

2 large zucchini, halve lengthwise, cut into 1 ” pieces

1 red pepper cut into 1 ” pieces

1 yellow pepper cut into 1″ pieces

4 garlic cloves finely chopped

2 red onions cut into 1″ wedges

3 large ripe tomatoes, cored & chopped into 1 ” pieces

1 tsp chopped fresh rosemary

1 tsp coriander seeds coarsely ground

1 tsp coarse sea salt

1/2 C torn fresh basil leaves


  1. Put eggplant in colander, sprinkle with fine salt. Let sit at least 45 minutes to drain bitter juices, stir occasionally .
  2. Preheat oven 375°, pour 1/4 C olive oil into rectangular baking dish.
  3. Add Zucchini, eggplant, peppers, garlic and onion and toss to coat well.
  4. Sprinkle salt, rosemary and coriander & toss. Lightly drizzle with 2 TB olive oil.
  5. Bake 30 minutes, then stir in tomatoes
  6. Continue bake 30 min more until vegetables are soft.
  7. Remove from oven and serve lukewarm.
  8. Garnish with torn basil leaves


Serve with pasta & salted capers / garnish salmon or trout / mix with couscous salad with fresh mint / in omelet with dab chèvre or grated Gruyère


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