1 small eggplant, peeled and diced
1 large onion, diced
2-3 Roma tomatoes, diced
1 large zucchini, diced
1 bell pepper (any color, I like red), diced
¼ cup olive oil
1 tablespoon garlic, minced
1 tablespoon fresh parsley, minced
1 ½ teaspoons freshly cracked black pepper
1 tablespoon dried oregano
2-3 tablespoons fresh basil
Kosher salt to taste
1. Preheat oven to 400F.
2. Place eggplant in a colander or sieve, and sprinkle with salt. Allow the eggplant to drain for about ½ hour. This helps remove any bitterness the vegetable can often contain.
3. Place drained eggplant, onion and tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with the minced garlic, pepper, and oregano, and toss to coat. Bake in preheated oven for about ten minutes
4. After ten minutes, add the zucchini and bell pepper, toss the vegetables again, and bake for another ten minutes.
Remove from the oven, sprinkle with fresh basil and parsley. Taste, and adjust for seasoning. Serve immediately, or allow to come to room temperature.