1 large eggplant (about 1 pound), cut into 1-inch cubes
1 teaspoon salt
1 large zucchini (about 1/2 pound), cut into 1-inch cubes
3 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 medium ripe tomato (about 1/2 pound), peeled and cut into 2-inch cubes
1 tablespoon fresh basil, chopped or 1/2 teaspoon dried
2 teaspoons fresh thyme or 1/4 teaspoon dried


Yield 4 servings

In colander set over large bowl, place eggplant and sprinkle with salt. Toss to distribute salt evenly and let eggplant stand at least 1 hour. Rinse eggplant under running water to remove salt. Spread between triple layers of paper towels and press firmly until eggplant is dry. Preheat oven to 500 degrees F. Cover baking sheets with foil. In large bowl, toss eggplant, zucchini and 1 tablespoon oil. Spread in single layer on foil, sprinkle with salt and roast. Stir every 10 minutes, until well-browned and tender, 30 to 40 minutes. Set aside. In heavy-bottomed Dutch oven over medium heat, heat remaining 2 tablespoons oil. Add onion and reduce heat to medium-low. Cook, stirring frequently, until softened and golden brown. Stir in garlic and cook about 30 seconds. Add tomatoes and cook until they release their juices and begin to break down, about 5 minutes. Add roasted eggplant and zucchini. Stir gently to combine and cook until just heated through, about 5 minutes. Stir in basil and thyme. Can be covered and stored in the refrigerator for up to 3 days.

Nutrition information: