Note: This was originally posted on Google Plus on Oct 4, 2011, but was deleted when I removed my first account there. My comment at the time: “This is too good not to remember and share.”
2 large red tomatoes
2 medium eggplants
2 yellow peppers
Cut up these vegetables into big chunks (tomatoes and peppers) or thick slices, about 1/2″ (eggplant), mix them with olive oil and salt, and roast them at 400 until browned and soft, about 15-20 minutes (but don’t worry if it’s a little underdone; you’ll cook it a bit more in the next part). Mix the peppers and tomatoes with the oil first, then eggplant, because the eggplant will soak up all the oil otherwise. After roasting, allow to cool and cut up into bite-size pieces.
1 medium yellow onion, chopped
2-4 cloves garlic (2 if large, 4 if small)
1 tsp dried thyme
some rosemary (dried or fresh, crushed/minced)
1/4 cup fresh parsley, minced
Saute onion in oil for a few minutes, then add garlic and saute a minute or two longer, until onion is translucent. Add the roasted peppers, eggplant, and tomatoes, and saute for a few minutes, until some of the liquid evaporates and everything is well mixed and cooked. Add the thyme, rosemary (I used dried, a small stalk of it), and parsley, and cook for a few more minutes. Add salt to taste (it shouldn’t need too much, since the veggies were salted already) and a bit of freshly ground pepper.
Serve over freshly cooked pasta (I use fusilli or penne because it mixes nicely).