Czech Ratatouille with Buckwheat Groat Pilaf

Method

1. Preheat oven to 375°F (190°C).
2. Dice eggplant, zucchini, bell peppers, onion, tomatoes, and garlic.
3. In a large bowl, toss the vegetables with olive oil, thyme, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender.
5. In a separate pot, cook buckwheat groats in water or broth until tender.
6. Serve the roasted vegetables with the buckwheat groats on the side.