Summertime Ratatouille
Modified from Molly Wizenberg’s Roasted Eggplant Ratatouille recipe 1 pound eggplant, sliced crosswise into 1-inch thick rounds (1 medium-sized eggplant) olive oil 1 pound zucchini, trimmed, halved lengthwise, and sliced into 1/2-inch thick half-moons (or substitute 1 large sweet potato) 1 medium yellow onion, thinly sliced 1 large red bell pepper, cored, seeded and chopped [...]