Oven Roasted Ratatouille
1 medium eggplant, cut into 2″ chunks
1 small handful cherry tomatoes
2-3 small sweet or med-hot peppers, cut into 1″ pieces
6 cloves garlic, unpeeled
salt & pepper
6 sprigs thyme
Preheat oven to 400. Place eggplant, tomatoes, peppers and garlic together in a large bowl. Drizzle olive oil over all to coat and sprinkle with salt and pepper. Toss everything together until evenly coated and spread on baking sheet. Tuck thyme sprigs in between, and roast until vegetables are soft. Serve with crusty bread and a wedge of cheese. Squeeze soft garlic from cloves and spread on the bread.