Did you watch Ratatouille once and vow to recreate the dish? Delay no longer. The beautiful arrangement of veggies is a total showstopper, and if you're looking to do dinner and a movie there's an obvious pick.
1 (1 pound size) eggplant
olive oil
3 medium zucchini, ends trimmed
1 large onion onion
1 red bell pepper, seeded and stem removed
1 green bell pepper, seeded and stem removed
2 cloves garlic, crushed
2 cups diced tomato
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat the oven broiler. Grease a rimmed baking sheet.
Slice the eggplant into 3/4-inch slices then cut each slice into quarters. Place the eggplant pieces on the greased baking sheet. Drizzle oil lightly over the eggplant pieces. Place the baking sheet in the oven 5-6 inches from the broiler. Broil for 14 minutes or until the eggplant begins to brown. Transfer the eggplant to a large bowl and set aside.
Grease the baking sheet again.
Slice the zucchini into 3/4-inch thick slices and place on the baking sheet. Drizzle the zucchini with oil. Place the baking sheet in the oven and broil for 7 minutes or until browned. Transfer the zucchini to the bowl with the eggplant.
Slice the onion vertically. Cut the bell peppers into 1-inch squares.
Heat 1 tsp of oil in a non-stick skillet over medium heat. Add the onion, garlic, and bell peppers. Cook, stirring frequently, for 10 minutes or until soft. Add the diced tomato and cook for 5 minutes, stirring occasionally.
Add the reserved eggplant and zucchini, parsley, thyme, salt, and pepper. Mix gently then cover the skillet. Reduce the heat to low and let cook for 15 minutes.
Serve hot or warm.
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