Oven Ratatouille(Serves 6 To 8) - cooking recipe

Ingredients

1 small eggplant, in 2 x 1/2-inch sticks (1 lb.)
4 medium zucchini, in 1/2-inch slices
1 large onion, chopped
1 c. finely chopped fresh basil leaves (1 Tbsp. dried)
1 Tbsp. olive oil
1 1/2 lb. pear-shaped roma-style tomatoes (2 to 3 regular), seeded and quartered
salt and pepper

Preparation

Combine vegetables in a deep 3 to 4-quart baking dish with onion, basil and oil.
Mix well.
Bake at 400\u00b0 for about 1/2 hour. Then, reduce to 350\u00b0 for 1 hour.
Baste with juices occasionally. Season to taste.
(I eliminate salt and pepper.)
Serve at any temperature.
Good on toast.
Can use as a dip.