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Ratatouille (Makes 12 servings)

1 cup olive oil
4 small eggplants, cut into 1″ cubes
1 1/2 pounds onion, peeled and chopped
7 medium zucchini, cut into 2″ strips
2 medium sweet red peppers, seeded,
cut into ½″ strips
2 medium bell peppers, seeded,
cut into ½″ strips
2 tablespoons minced garlic
3 cans (16 oz.) Italian plum tomatoes, drained
1 can (8 oz.) tomato paste
¼ cup chopped Italian parsley
¼ cup chopped fresh dill
2 tablespoons dried basil
2 tablespoons dried oregano
Pinch freshly ground pepper
Preheat oven to 400 Fahrenheit. Line large roasting pan with foil; pour in olive oil. Add eggplant; toss in oil to coat all pieces. Cover pan with foil and bake 35 minutes in preheated oven. Remove eggplant pieces with slotted spoon and allow them to drain on paper towel.

Pour remaining oil into skillet. Heat and sauté onion, zucchini, peppers, and garlic in skillet until mixture is wilted and lightly colored. Add remaining ingredients. Simmer 10 minutes; stir occasionally. Add eggplant and simmer 10 more minutes.