Ratatouille
1 eggplant, sliced and roasted
1 onion, sliced
2 red bell peppers, sliced
2 pounds tomatoes, diced
3-5 cloves garlic, minced
dash pepper flakes
1 cup basil, chopped, roughly
olive oil
salt
lemon juice
Cut eggplant into rounds. Brush both sides with olive oil and salt. Arrange on a cookie sheet. Bake at 450 degrees or broil until one side is nicely browned, then flip each slice and repeat. Remove the slices and cool. (I did these on the grill instead, and roasted the red bell peppers at the same time.)
Slice onion and saute in 2 T. olive oil until soft. Core and slice 2 red bell peppers and add to the pan, continuing to cook until they are soft and onions are beginning to brown. Add 3-5 minced cloves of garlic and a dash of hot pepper flakes. When garlic is soft but not brown, add 2 pounds diced tomatoes and their juice. Stir into the other vegetables and cook at a simmer until the tomatoes have released their juices and are beginning to fall apart, at least 10 minutes.
Pull the leaves off 1 bunch of basil until you have 1 cup. Roughly chop.
Cut the eggplant into cubes. Add to the pan with the basil and stir well to combine. Cook on low for 5-10 minutes, just enough time for the eggplant to soak up some of the sauce and heat through.
Season with salt and a little lemon juice (if you like).