Ratatouille in the oven

I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant.
~ Ursula K. LeGuin

Recipe adapted from Chocolate & Zucchini – Oven-Roasted Ratatouille

Ingredients:
1 red onion
3 garlic cloves, peeled
1 eggplant
2 vine-ripened tomatoes
1 zucchini
3/4 red capsicum
olive oil
salt
pepper
2 sprigs fresh rosemary
1 tsp dried thyme
1 tsp dried marjoram

Method:
Preheat oven to 180°C.

Slice the onion, garlic and vegetables. Put them all into a medium-sized baking dish (I used a 13″ oval one). Add in the herbs, some salt and pepper, drizzle olive oil over it and toss to combine. Cover the dish and bake it for 40 minutes.

Take the lid off the dish and bake it for another 25 minutes, until the cooking juices have evaporated and the vegetables are nicely roasted.

Cooking times may vary depending on your oven, the size of your baking dish and the amount of vegetables you use – so keep an eye on it!

Remove the sprigs of herbs, and serve. I like mine with a poached egg on top!

Yields 2 servings.