Roasted Ratatouille

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Ingredients:

• One 1-pound large eggplant, trimmed and cut into 1-inch cubes
• 4 garlic cloves, minced
• 2 large onions, cut into 1-inch cubes
• 4 medium zucchini, halved lengthwise and cut crosswise into 1-inch slices
• 1 red bell pepper, seeded and cut into 1-inch squares
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 large tomatoes, cut into 1-inch cubes
• 3 tablespoons chopped fresh basil
• 1/4 cup minced fresh flat-leaf parsley

Directions:

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