Oven-roasted ratatouille

Ingredients (6 servings):

• 60ml (¼ cup) extra virgin olive oil
• 1 (about 400g) eggplant, cut into 4cm pieces
• 2 zucchini (baby marrow), trimmed, halved lengthways, coarsely chopped
• 2 red onions, halved, cut into wedges
• 1 red capsicum (bell pepper), halved, seeded, cut into 4cm pieces
• 1 yellow capsicum (bell pepper), halved, seeded, cut into 4cm pieces
• 3 garlic cloves, finely chopped
• 1 tablespoon chopped fresh rosemary
• 6 (about 650g) tomatoes, quartered
• ¼ cup chopped fresh continental parsley

Method:

1. Preheat oven to 200ºC.
2. Heat the oil in a large baking dish in oven for 5 minutes. Stir in the eggplant, zucchini (baby marrow), onion, combined capsicum (bell pepper), garlic and rosemary to coat. Top with tomato.
3. Bake for 45 minutes or until the vegetables are tender. Stir in the parsley.