Ratatouille

• 2 eggplants, sliced
• 4 zucchini, sliced
• 6 tomatoes, sliced
• 0.25 cupolive oil
• 4 sprigsthyme

Instructions

1. 1

   Heat the oven to 425°F — high heat is what gives you browning, not steam.

2. 2

   Toss the eggplants with zucchini, tomatoes until fully coated.

3. 3

   Spread on a sheet pan in one layer with space between pieces.

4. 4

   Roast 25-35 minutes, flipping once, until deeply caramelized at the edges.

5. 5

   Finish with acid or fresh herbs so Ratatouille tastes bright, not heavy.