Oven Roasted Ratatouille
1 eggplant, cubed with skin on
2 zucchini, cubed with skin on
4-6 diced smallish tomatoes, either fresh or canned
1 red bell pepper diced would be nice
coarsely chopped spring onions
coarsely chopped garlic
herbs - basil and rosemary are good choices
tomato sauce or reserved juice from canned tomatoes
Cut all the vegetables up into cubes of approximately the same size, except for the green onions, which should be left in 3 inch lengths or they will just shrivel into oblivion. Put them in a roasting pan or rectangular pyrex pan and toss with enough olive oil to coat. Sprinkle the garlic, minced herbs, and sea salt and, using your hands, toss again to distribute.
Roast in the oven at around 400F until done, probably 45 minutes or so. Above ten minutes before cooking is finished add the tomato sauce, just enough to bind the dish together and give it a vaguely stewlike consistency. A little feta crumbled on top of the finished product is not a bad thing at all.