Recipe: <!-- -->Roasted Vegetable Ratatouille<!-- --> | Whole Foods Market

Ingredients

• 1 medium eggplant (about 1 lb), 1/2-inch dice
• 1/4 teaspoon fine sea salt
• 2 medium zucchini (about 1 lb), 1-inch dice
• 2 medium yellow squash (about 1 lb), 1-inch dice
• 1 medium yellow onion, 1-inch diced
• 1 medium red bell pepper, 1-inch dice
• 1/4 cup extra-virgin olive oil
• 1 pound Roma tomatoes, 1-inch dice
• 3 cloves garlic, finely chopped
• 3 tablespoons finely chopped fresh oregano
• 1/4 teaspoon ground black pepper
• 1 jar (2-ounce) baby nonpareil capers, drained
• 1/2 cup red wine vinegar