Roasted Ratatouille - Burlington County Agricultural Center

Ingredients

• 1 large eggplant or 2 small (1 ½ pounds)
• 3 zucchini or yellow summer squash (about 1 ½ pounds)
• 1 large yellow onion
• 3 bell peppers (any color you like)
• ½ cup olive oil
• Salt to taste
• Freshly ground pepper to taste
• A head of garlic (top sliced off for roasting)
• 4 cups drained (canned tomatoes, chopped or crushed or four to five large whole fresh tomatoes)
• 4 tablespoons tomato paste
• 1 bunch parsley
• 4 sprigs of fresh thyme (or 1 teaspoon dried)
• 2 teaspoons herbs de Provence
• ½ cup salted capers (rinsed and drained)