Ratatouille Salad (version II)
2 small eggplants, cut in large hunks (they will shrink in roasting)
Combine the eggplant and zucchini in a roasting pan (or two) and drizzle them with two-thirds of the olive oil. Get messy: use your hands to toss them well so that they are all lightly coated with oil. Drizzle the rest of the oil over the tomatoes in another roasting pan. Sprinkle the thyme over the vegetables.
4 small zucchini, also cut in large hunks (ditto)
1/4 cup olive oil
12 cherry tomatoes
1/4 cup feta, crumbled
a few sprigs of fresh thyme
optional: roasted red and yellow peppers
Put all the pans in a hot oven (200c/390f). The tomatoes will be done in fifteen minutes or less, but the others will need close to an hour. Toss the eggplant and zucchini from time to time and remove when they are tender. Once all the vegetables have cooled down, toss them together and sprinkle with the feta. If it seems a little dry, pour a little of the olive oil/roasted tomato juice over the salad.
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