Roasted Eggplant Tomato Ratatouille - MA SNAP-ED

Ingredients

• 1 yellow or red onion, peeled and diced
• 2 garlic cloves, peeled and diced
• 1 small or ½ large eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, cored and diced
• 2 cups canned or fresh tomatoes, diced
• 1⁄2 teaspoon dried thyme leaves
• 1 tablespoon olive oil
• 1⁄2 teaspoon salt
• 1 lemon, cut in four quarters
• Shredded Parmesan cheese
• Fresh basil leaves