![](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/10\/Oven-Roasted-Ratatouille-1000.jpg\")
Oven Roasted Ratatouille<\/p><\/div>\n
Oven-Roasted Ratatouille<\/h3>\n
Makes 6 to 8 servings<\/p>\n
- \n
- \u00be pound small Italian eggplant, cut into 1-inch cubes<\/li>\n
- \u00bc cup salt<\/li>\n
- 1 sweet onion, such as Vidalia or Bermuda, halved and cut into \u00bd-inch slices<\/li>\n
- 1 red bell pepper, seeds and ribs removed, cut into \u00bd-inch slices<\/li>\n
- \u2153 cup olive oil<\/li>\n
- 4 garlic cloves, minced<\/li>\n
- 2 tablespoons chopped fresh rosemary<\/li>\n
- 2 teaspoons fresh thyme leaves<\/li>\n
- 1 small zucchini, halved and cut into \u00bd-inch slices<\/li>\n
- 1 small yellow squash, halved and cut into \u00bd-inch slices<\/li>\n
- 6 ripe plum tomatoes, cored, seeded, and cut into 6 pieces each<\/li>\n
- Salt and ground black pepper<\/li>\n<\/ul>\n
Preheat the oven to 425\u00baF and preheat a 12-inch skillet in the oven.<\/p>\n
Put the eggplant cubes in a mixing bowl with 4 cups cold water. Add the salt and stir well. Place a plate on top of the cubes to keep them submerged and let soak for 20 minutes. Drain the eggplant in a colander and rinse under cold running water to remove excess salt. Squeeze handfuls of the cubes in your hands to remove as much moisture as possible, transferring them to a cloth dish towel, then wring them out in the towel to remove even more moisture.<\/p>\n
Add the eggplant, onion, and bell pepper to the hot skillet. Mix the oil with the garlic, rosemary, and thyme in a small bowl and drizzle over the vegetables, tossing to coat. Roast in oven for 15 minutes.<\/p>\n
Remove the skillet from the oven, add the zucchini and yellow squash, stirring to coat, and roast in oven for 10 minutes.<\/p>\n
Add the tomatoes to the pan, and season to taste with salt and pepper. Roast in oven for an additional 12 to 15 minutes, or until the tomatoes soften. Serve hot, at room temperature, or chilled.<\/p>\n
If a recipe specifies that you should salt the eggplant, don\u2019t be tempted to omit this step. The salt draws out the bitterness of the eggplant, and it also keeps the eggplant from absorbing too much oil when it\u2019s cooked.<\/em><\/p>\n