I viewed several rather complicated recipes, ones in which the veggies must be seeded, skinned or peeled, or specific combinations simultaneously roasted on two or more sheet pans. I do neither. Below is my simple recipe to make this delicious vegetarian dish.

INGREDIENTS

• 4 garlic cloves
• 2 medium white onions
• 3 medium zucchinis
• 2 medium Japanese eggplants***
• 3 sweet red peppers, such as bell peppers, red cubanelle or any other sweet variety
• 3 sprigs fresh rosemary (optional)
• 6 sprigs fresh thyme. (optional)
• fresh basil leaves (optional)
• 1/4 cup olive oil
• 2 -3 large, ripe heirloom or beefsteak tomatoes***
• 2 small bay leaves, ripped in half
• 1 ½ teaspoons fine sea salt, more as needed
•  Freshly ground black pepper

PREPARATION

1. Heat oven to 350 degrees.
2. Prepare the vegetables: Trim off the ends of the eggplant and zucchini. Do not peel. Smash, peel, and mince 4 garlic cloves. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1/4-inch-thick rounds. Seed peppers, and cut them into 1/4-inch-thick strips.***
3. Cut tomatoes into eighths. Spread all the vegetables on a rimmed baking sheet or in a large heavy casserole. Add bay leaves and sprigs of rosemary and thyme, if using.
4. Sprinkle salt and pepper lightly over vegetables.
5. Drizzle them with olive oil. Everything should have a good coat of oil but should not be drowning in it.
6. Cook for at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, some fresh basil leaves, if desired, then serve warm, or let cool.

***new ingredients and directions; peel eggplant if using another variety