Roasted Ratatouille

Ingredients

 * 3 large ripe tomatoes, sliced 1/2" thick
 * 1 large eggplant
 * 1 large onion, sliced 1/4" thick
 * 2 red or yellow peppers, sliced in 1/2" rings
 * 6 garlic cloves, coarsely chopped
 * 2 tbsp fresh thyme and rosemary, minced
 * 12 large basil leaves, slivered
 * Black pepper
 * 4 tbsp olive oil
 * Salt

Steps
Salt tomatoes and eggplant. Let sit for 1 hour and drain. Press eggplant dry with paper towels. Arrange half the onion slices in a 13" x 9" pan. Cover with half the eggplant slices, then half the tomato slices. Sprinkle with half the garlic, thyme and basil. Drizzle with half the olive oil. Repeat the layers with the remaining ingredients. Bake for 50-60 minutes.