Ingredients
2 med. sized eggplants (3 lb, peeled, cut in 1/3 in dice)
2 med sized zucchini diced
2 med sized yellow summer squash diced
2 med onions diced
1 med sized green pepper diced
1 med sized red pepper diced
8 thinly sliced garlic cloves
6 tbsp olive oil
2 tbsp chopped oregano leaves
salt and pepper
1 28 oz can peeled italian tom. in own juice
1/4 cup chopped basil
1 tbsp capers, drained
Preparation
preheat oven to 425. lightly oil 2 shallow roasting pans or 2 half sheet pans In large bowl combine eggplant, zucchini, summer squash, onions, bell peppers and garlic. Add the oil, oregano, and salt/pepper to taste. Toss to coat. Arrange in single layer in the pans. Place the pans on the middle and lower racks of the oven. Roast for 30-40 min, until veggies are lightly browned and tender, occasionally stirring or shaking pan or rotating Cut tomatoes into 1 inch piecs or break up with hands. Plance in large bowl with juice. Add roasted veggies, basil and capers. adjust seasoning. if possible let stand up to 2 hrs. serve at room temp or slightly warm.
