Roasted Vegetable Ratatouille with Tomatoes

Method

1. Preheat oven to 200°C (400°F).
2. Dice eggplant, zucchini, bell peppers, onion, and garlic.
3. In a large bowl, toss vegetables with olive oil, thyme, salt, and pepper.
4. Spread vegetables on a baking sheet and roast for 25-30 minutes, stirring occasionally.
5. Once tender, add diced tomatoes and simmer for 10-15 minutes.